In a large skillet, heat olive oil over medium heat. Add diced bacon and cook until crispy and golden brown, about 5–7 minutes. Remove and drain on paper towels.

In the same skillet, add chopped onion and sauté until soft, about 5 minutes. Add minced garlic and stir for an additional minute.

Stir in Arborio rice and toast for about 2 minutes, until slightly translucent.

Pour in dry white wine and stir until fully absorbed, about 3–5 minutes.

Gradually add warm broth one ladle at a time, stirring frequently for about 18–20 minutes.

Once cooked, stir in pumpkin puree until well-combined and heated through.

Remove from heat and mix in unsalted butter, reserved bacon, and Parmesan cheese until melted and creamy.

Season with salt and black pepper to taste, garnish with fresh parsley and additional Parmesan before serving.