Pumpkin risotto (low FODMAP)

Name: Pumpkin risotto (low FODMAP)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian, Mediterranean, European
Ingredients: 500-600 g Japanese or Kent pumpkin (roasted and pureed, steamed and pureed or raw and grated (see notes)); 1-2 tablespoons garlic infused ghee (see notes for recipe link); 20 g fresh sage (use divided, woody stems removed and roughly chopped); 300 g Arborio or Carnaroli rice; 125-150 ml dry white wine optional (see body of post); 750-1000 ml low FODMAP stock ((see notes)); 100 g freshly and finely grated Pecorino Romano or Parmesan vegetarian if need be; Nutmeg (to taste); Plenty of seasoning (to taste); Lemon juice (to taste); Extra grated parmesan (to finish); 75 g butter (browned); 10 g sage leaves (woody stems removed and roughly chopped)