Preparations

1. Warm your broth in a pot on low, keeping it warm.
2. In a wide pan, cook the bacon until crisp. Remove to a plate and leave about 1-2 tablespoons of grease in the pan.
3. Add chopped onion and sauté until soft, then add garlic and cook for about 30 seconds.

Cooking the Risotto

1. Stir in Arborio rice and cook for 1-2 minutes to toast.
2. Add a splash of white wine (if using) and stir until mostly absorbed.
3. Begin adding warm broth, one ladle at a time, stirring gently and continuously until mostly absorbed before adding more.
4. When rice is almost tender (around 15 minutes), stir in pumpkin puree and continue adding broth as needed until the rice is tender yet firm.
5. Stir in butter and Parmesan off the heat until creamy. Season with black pepper and taste for salt.
6. Serve topped with crispy bacon and extra Parmesan if desired.