Step 1 Preheat oven to 200°C. Heat stock in a large saucepan over medium heat until almost boiling, then reduce heat to low. Cover pan with lid to keep hot.
Step 2 Heat half the olive oil in a large flameproof casserole dish (which has a lid) over medium heat on the stovetop. Add shallots and two-thirds of the garlic; sauté for 1 minute, or until tender. Add rice; cook, stirring, for 1 minute. Add wine and stir until absorbed. Add hot stock with tomatoes, pumpkin and half the sage; stir well to combine.
Step 3 Cover dish and oven-bake for 20–30 minutes, or until rice is tender and has absorbed all liquid. Remove risotto dish from oven; leave to rest for 5 minutes.
Step 4 Steam, boil or microwave sprouts for 2 minutes; drain well. Heat remaining olive oil in a large non-stick frying pan over high heat. Add remaining garlic; sauté for 1 minute. Add sprouts; stir-fry for 2–3 minutes, or until lightly caramelised. Remove pan from heat and cover to keep warm.
Step 5 Stir remaining sage through risotto with parmesan; season with black pepper, garnish with extra sage and serve with sprouts.