Warm vegetable in a pot over medium to medium-high heat.
While broth is warming, heat olive oil in a wide pan.
Add the chopped shallots and cook over medium heat until translucent, about 2 minutes.
Stir in the chopped sage until coated and fragrant, but not burning (about 30 seconds).
Add the rice and stir until it is well coated.
Add the wine and stir constantly until it is absorbed.
Once wine is absorbed, add one ladleful (approximately ¼ cup) of broth. Stir constantly until the broth is absorbed.
Continue to add one ladleful of broth at a time to the rice as it is absorbed, stirring constantly, until rice is just tender and has a creamy consistency (will take about 20-25 minutes minutes from this point).
Once the rice is creamy and you have used all or most of your broth (you might not need it all), stir in pumpkin, nutritional yeast, vegan Parmesan, nutmeg and white pepper. Cook over medium heat until pumpkin is heated and vegan Parmesan has melted, about 2-3 minutes.
Stir in salt to taste and garnish with roasted pepitas and optional balsamic glaze, if desired.