Melt 2 tablespoons of butter in a skillet over medium heat. Add 2 sliced sweet onions and a pinch of kosher salt. Stir occasionally for 10 minutes, then pour in ½ cup of apple cider and continue cooking for 30 more minutes until onions are deep golden brown.

While onions are cooking, warm 4 cups of vegetable stock in a covered saucepan over low heat.

In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1 cup of Arborio rice and toast for 5-7 minutes until edges turn translucent.

Pour in ½ cup of dry white wine and stir until fully absorbed, about 2-3 minutes.

Gradually add the warm stock in thirds, starting with 1 cup. Allow rice to absorb liquid completely before adding more, cooking for 20-25 minutes until creamy and al dente.

Stir in 1 cup of pumpkin puree and ½ cup of grated Parmesan cheese, along with half the cider caramelized onions.

Adjust seasoning with salt and pepper. Serve topped with crispy sage leaves, the remaining caramelized onions, and an extra sprinkle of Parmesan if desired.