Pumpkin Risotto

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5 to 6 cups chicken broth

5 tablespoons unsalted butter

1 onion, finely chopped (2/3 cup)

2 cups Arborio rice

10 ounces fresh pumpkin, peeled, cored and cut into 1/2-inch dice (2 cups)

1/8 teaspoon nutmeg

1 cup canned pumpkin

2 tablespoons maple syrup

3/4 cup grated Parmesan

1 tablespoon minced fresh sage

2 teaspoons kosher salt

1/4 teaspoon black pepper

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