Step 1: In a small saucepan, bring the broth to a gentle simmer and keep it warm over low heat throughout the cooking process.
Step 2: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crisp. Remove the sage leaves and set them aside on a paper towel, leaving the flavored oil/butter in the pot.
Step 3: Add the minced shallot to the pot and sauté for 3 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 4: Add the Arborio rice to the pot, stirring constantly for 2 minutes to toast the grains until the edges are translucent.
Step 5: Pour in the white wine to deglaze the pan. Stir continuously until the wine has been completely absorbed by the rice.
Step 6: Begin adding the warm broth one ladle at a time. Stir frequently and wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 15 minutes.
Step 7: Stir in the pumpkin puree. Continue adding broth and stirring for another 5-10 minutes until the rice is tender but still has a slight bite (al dente) and the mixture is creamy.
Step 8: Remove from heat. Fold in the remaining tablespoon of butter, the grated Parmesan cheese, and half of the fried sage leaves (crumbled). Season with salt and pepper to taste.
Step 9: Serve immediately in warm bowls, garnished with the remaining whole fried sage leaves and toasted pine nuts.