Sweat onion and garlic in 2tbsp olive oil until soft. Chop half the sage and add to the onions.
Stir in the risotto rice, followed by the pumpkin. Stir and fry for 3 minutes.
Add the white wine and stir until reduced. Slowly add the vegetable stock, stirring continuously until the liquid has been absorbed.
Add the Gorgonzola and stir until just melted. Season if necessary.
Fry the remaining sage leaves in a little olive oil until crispy. Drain on kitchen paper.
Divide the risotto between plates and top with crispy sage and Parma Ham.
Recipe courtesy of Parma Ham