1) Slice Kabocha squash in half and roast, cut side down, at 350 degrees for about an hour until it’s very soft.
2) Add vegetable stock to a large pot and bring to a simmer.
3) Optionally, you can roast only half the squash, peel and cube the second half, and saute the cubes over medium high heat in 1-2 tablespoons of olive oil until they are browned. Season with a tablespoon of fresh sage and a pinch of salt. Remove sauteed squash from pan and keep until needed.
4) Using the same pan, add another drizzle of olive oil and your diced onion to the pan. Cook over medium heat for 5 minutes until onion softens.
5) Add rice to pan and cook for two minutes, stirring frequently.
6) Pour pumpkin beer into pan and use the liquid to scrape up any onion or rice bits. Stir over medium-high heat until liquid absorbs.
7) Start adding hot vegetable stock to rice in 1 cup batches. Stir frequently as the rice absorbs the stock. Once the rice has absorbed the stock, add more.
8) When the risotto is mostly cooked, after 5-6 cups of added stock), scoop in the roasted squash and stir to combine.
9) Continue adding stock until the risotto is cooked through but still has a very tiny bite to it. You don’t want it to be soggy.
10) Right before serving, stir in sauteed cubed squash, Parmesan cheese, and season with salt and pepper.
11) Serve risotto with extra Parmesan, sage, and pomegranate seeds.