In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook until it becomes crispy and golden, about 5-7 minutes. Use a slotted spoon to remove the bacon and let it drain on a paper towel, keeping the bacon fat in the pan for flavor.

In the same pan, add the finely chopped onion and sauté until soft and translucent, around 5 minutes. Stir in the minced garlic, cooking for another minute until fragrant.

Add 1 cup of Arborio rice to the pan, stirring frequently for about 2 minutes. Make sure every grain is coated in the flavorful oil and bacon fat.

Pour in ½ cup of dry white wine, stirring constantly. Cook until the wine is fully absorbed by the rice, which should take about 3-4 minutes.

Begin adding the warmed broth, one ladle at a time, to the rice mixture. Stir frequently and allow each addition to be mostly absorbed before adding more, continuing for about 18-20 minutes.

Once the risotto is creamy and al dente, stir in ¾ cup of canned pumpkin puree until it’s well combined and heated through.

Remove the pan from the heat and stir in 1 tablespoon of unsalted butter, along with the cooked bacon and ½ cup of freshly grated Parmesan cheese.

Finally, season your risotto with salt and freshly ground black pepper to taste. Give it a final stir.

Spoon the finished risotto into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!