Heat oil in a saucepan then sauté onion, stirring occasionally, until onions are tender, about 6 minutes. Stir in the rice, sauté, stirring constantly, for 30 seconds,
Reduce heat to med-low. Slowly add warmed chicken stock ¼ cup at a time stirring frequently until al dente, about 20 min. Stir in pumpkin puree & and grated pecorino cheese.
Add the bacon to a large sauté pan and fry over medium heat. Cook the bacon until it’s crispy and remove to a paper towel-lined plate using a slotted spoon.
Remove all but 2 tbsp of the bacon fat from the pan and reserve for another use. Return pan to medium-low heat, add the butter and allow to melt.
Add sage then continue to cook the butter, swirling it around the pan occasionally, until the butter is a toasty-brown color and has a nutty aroma. Remove to a bowl.
Divide risotto among warmed serving bowls or plates and top with the bacon, brown butter mixture and crispy sage. Serve immediately.