Creamy Oven-Baked Pumpkin Risotto

Preheat the oven to 350°F (180°C). Peel the squash, remove the seeds, and cut the flesh into slices about ½ inch (1 cm) thick. Then slice the pumpkin as thinly as possible. You'll need 1 pound (500 g) of sliced pumpkin for 4 servings. Peel and finely dice the onion and garlic.

Heat the olive oil in an enameled cast iron pot over medium heat. Add the onion, garlic, and chili flakes and cook for 3 to 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the rice and cook for 2 minutes, stirring constantly.

Pour in the white wine and cook for about 1 minute, or until you can no longer smell the alcohol. Add the sliced pumpkin and broth, stir briefly, then cover the pot and transfer it to the oven. Bake for 25 minutes.

Meanwhile, wash and pat the sage dry. Heat 2 to 3 tablespoons of oil in a small skillet over medium heat. Using tongs, carefully add the sage leaves to the hot oil and fry for 1 to 2 minutes, turning occasionally, until dark green and crisp. Transfer them to a paper towel–lined plate to drain and sprinkle with coarse sea salt.

After 25 minutes remove the risotto from the oven and place the pot over medium heat. At this stage, the risotto won't look particularly creamy yet—that's exactly what you want. Stir in the Parmesan and ricotta (or butter).

Continue stirring for 3 to 5 minutes, until some of the pumpkin has broken down into the risotto, the rice has absorbed the remaining liquid, and the risotto is creamy with a loose, porridge-like consistency.

Season to taste with salt and pepper. Divide the risotto among four bowls or plates, garnish with the crispy sage leaves, and serve immediately with your favorite side dishes.