Cut the pumpkin into evenly sized pieces. Drizzle lightly with olive oil, add rosemary and sage, and roast in the oven at 300°F (150°C) for 35 minutes. Puree the roasted pumpkin and set aside.

Toast the rice in a dry pan. Add the white wine and let it evaporate. Begin cooking the rice by gradually adding vegetable broth.

When the rice is almost cooked, stir in the pumpkin puree and mix well, adding more broth if needed until the rice is fully cooked.

Remove from heat, let it rest for a few minutes, then stir in cold butter and grated cheese until creamy.

Slice the capocollo into very thin strips and toast them in a nonstick skillet for a few seconds without adding any extra fat. Plate the risotto, top with the crispy capocollo curls, and serve.