Preheat the oven to 425F. Arrange the fennel and apple on a baking sheet in one layer with a sprinkle of salt. Use olive oil, parchment paper, or cooking spray so the veggies don't stick. Roast the apple and fennel for 15 minutes until darkened at the edges.

Meanwhile, make the risotto. Add 2 tablespoons of the butter to a large skillet over medium heat. Add the onion and cook for 3 minutes to soften slightly. Add the garlic and rice and cook for 3 minutes more, stirring, to coat the rice in the butter and let it toast slightly. One cup at a time, add stock to the skillet and stir until it's all incorporated. Repeat for about 20 minutes, then taste the rice - it should be mostly cooked.

When the rice is nearly cooked, add the pumpkin and chopped sage. Keep adding chicken stock and stirring until it's all absorbed until the rice is fully cooked - you'll use 4-6 cups of stock and water, total. When the rice is cooked through and creamy, add the parmesan and remaining butter. Stir everything together and taste the risotto; add salt to your preference.

Serve the risotto topped with the roasted vegetables and extra parm. Enjoy!