In a large skillet, heat olive oil over medium heat. Add fresh sage leaves and fry until crispy, about 5 seconds. Transfer to paper towel.

To same pan add onion and salt. Cook until fragrant, about 5 minutes. Add rice and coat with oil, string 1 minute longer.

Add pumpkin puree and 1 cup chicken stock, bringing up to a gentle simmer. Stir constantly until liquid is absorbed, 3-5 minutes. Repeat, 1 cup at a time, until stock is gone or rice is cooked fully.

Stir in Parmesan and serve immediately.

Garnish with bacon crumbles, fried sage leaves, and additional Parmesan, if desired.