In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 thinly sliced sweet onions along with a pinch of salt. Cook slowly, stirring occasionally for about 30 minutes. Pour in ¼ cup of apple cider every 10 minutes to enhance sweetness.

In a medium saucepan, heat 4 cups of vegetable stock over low heat, keeping it warm but not boiling.

In a large heavy-bottomed pot, combine 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute. Stir in 1 cup of arborio rice, cooking for 2-3 minutes until slightly translucent.

Pour in ½ cup of dry white wine and stir constantly until absorbed.

Gradually add warm vegetable stock one ladle at a time, stirring frequently for 20-25 minutes until creamy and al dente.

Stir in 1 cup of pumpkin puree and ½ cup of grated Parmesan cheese until well combined. Adjust seasoning with salt and pepper.

(Optional) Fry a handful of fresh sage leaves in olive oil for about 1 minute. Serve the risotto topped with remaining caramelized onions and crispy sage.