Pumpkin Risotto with Saffron

1. Wrap cubed pumpkin in foil and bake at 350°F for 30 minutes. 2. While baking, sauté shallots in a little wine or stock. 3. In separate pan, bring stock to boil, then reduce to simmer. 4. Puree pumpkin and set aside. 5. Add rice to shallots, cook 2-3 minutes stirring frequently. 6. Add wine and saffron, stir constantly until liquid is absorbed. 7. Add pumpkin and 1 cup stock, stirring constantly. 8. Continue adding stock 1/2 cup at a time until rice is cooked (15-20 minutes). 9. Risotto should be thick, creamy, and slightly runny. 10. Remove from heat, add sage, salt and pepper to taste.