Creating a sumptuous Fall Pumpkin Risotto is straightforward once you follow these steps:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm while you prepare the risotto.
2. Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add chopped onions and minced garlic, sautéing until soft and translucent (approximately 5 minutes).
3. Add Rice: Stir in the Arborio rice, cooking it for 1-2 minutes until it absorbs the flavors.
4. Pour in the Wine: Add the white wine to the pan, stirring frequently until it has evaporated.
5. Incorporate the Broth: Gradually add the warm vegetable broth, one ladle at a time. Stir frequently, waiting for the liquid to be absorbed before adding more.
6. Mix in the Pumpkin: After about 15 minutes, once the rice is almost cooked (al dente), stir in the pumpkin puree, salt, black pepper, sage, and cinnamon.
7. Finish with Cheese: Once the rice is creamy and fully cooked (about 20-25 minutes in total), remove from heat. Stir in the grated Parmesan cheese until melted and creamy.
8. Taste and Adjust: Taste the risotto and adjust seasoning as needed, adding more salt or pepper to your liking.
9. Serve Immediately: Pumpkin risotto is best served hot and fresh. If it thickens too much, you can add a little additional broth or water to loosen it up.

These step-by-step instructions will help you create a marvelously creamy and flavorful Fall Pumpkin Risotto that captures the essence of the season.