In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced bacon and cook for about 5–7 minutes until crispy, stirring occasionally. Once golden brown, remove the bacon with a slotted spoon and set it aside, leaving the flavorful fat in the pan.

Using the same skillet, add the finely chopped onion to the bacon fat and sauté for about 5 minutes until translucent and softened. Stir in the minced garlic and cook for an additional minute.

Add 1 cup of Arborio rice to the pan, stirring well to coat the grains in the oil for about 2 minutes.

Pour in ½ cup of dry white wine, stirring constantly and allow to simmer for about 2–3 minutes until mostly absorbed by the rice.

Gradually add 4 cups of warm chicken or vegetable broth, one ladle at a time, stirring frequently. Let each ladle of broth absorb before adding the next; this process takes about 18–20 minutes.

Once the risotto has reached the desired consistency, stir in ¾ cup of pumpkin puree and let it heat through for about 2 minutes.

Remove the risotto from heat and stir in 1 tablespoon of unsalted butter and ½ cup of freshly grated Parmesan cheese until melted and creamy. Add the reserved crispy bacon back into the mix.

Adjust the flavor with salt and freshly ground black pepper to taste, and garnish with freshly chopped parsley before serving hot.