Cooking Steps

• In a large skillet, heat olive oil over medium heat until shimmering. Add the diced bacon and cook for about 5–7 minutes until crispy and golden brown. Transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan.
• Add the finely chopped onion to the pan and sauté for approximately 5 minutes until soft and translucent. Stir in minced garlic and cook for an additional minute.
• Add Arborio rice to the pan, stirring for about 2 minutes until lightly toasted and absorbing the flavors.
• Pour in dry white wine and mix continuously until fully absorbed, around 2–3 minutes.
• Begin adding the warmed broth to the rice, one ladle at a time, stirring frequently until absorbed, about 18 to 20 minutes.
• Stir in canned pumpkin puree, mixing well, and cook for another 2 minutes.
• Remove from heat, add unsalted butter, cooked bacon, and grated Parmesan cheese. Stir until well combined.
• Season with salt and pepper to taste, and garnish with parsley before serving.