In a medium-sized pot, add vegetable broth, water, wine, and nutritional yeast. Stir to ensure the yeast dissolves into the broth and bring the liquid to a hot temperature. Be careful not to bring to a boil as this will cause the liquid to evaporate.
In a separate large pot, add the rice and a half cup of the broth mixture. Bring to a simmer stirring to ensure sticking does not occur. Once the broth has absorbed, add a half cup more. Rinse, wash, repeat until you run out of broth - this will take about 45 minutes to an hour.
While the risotto cooks, finely slice the sage leaves. Mix the nutmeg, cinnamon, and red pepper flakes together in a tiny ramekin.
Chop the onion, mince the garlic, and tear apart the sausage links into small pieces. Add onion to a skillet with a 2 Tbsp of water, sage leaves, half the nutmeg spice mixture, and the bay leaf. Sauté for 5 minutes until translucent. Add the garlic and sausage. Cook for an additional 5 minutes adding more water if needed to prevent sticking.
Using a food processor or blender, pulse the almonds and nutritional yeast until finely ground. Add sea salt to taste.
Once the risotto is fully cooked, add the sausage mixture, the remaining spices, and canned pumpkin to the pot. Stir to incorporate adding sea salt to taste if necessary
Garnish with almond parmesan cheese and more fresh sage. Serve immediately.