Pumpkin Risotto Cakes with Sage Honey

Bring the broth to a simmer over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm.

Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onions and salt and cook until very soft and translucent, about 9 minutes. Add the middlins and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes. Add the wine and garlic and cook, stirring frequently, until the wine is completely absorbed, about 2 minutes. Add warm broth, ½ cup at a time, and cook at a faint simmer, stirring frequently. Continue adding broth as it is absorbed, stirring all the while, until the middlins are softened through and creamy, about 20 minutes.

Add the cooked pumpkin to the risotto and stir to incorporate. Add salt and pepper to taste. Spread the risotto onto a baking sheet and let cool completely in the refrigerator.

Heat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.

Use 1 tablespoon of the olive oil to brush on the cut sides of the pumpkin and on the foil.

Place the pumpkin cut-side down on the foil. Roast until a skewer inserted in the pumpkin meets no resistance, 30 to 40 minutes.

Remove the pumpkin from the oven and turn cut-side up. When cool enough to handle, scrape the pumpkin from the skin and reserve.