Creamy, comforting risotto with velvety pumpkin, smoky bacon, and melty Parmesan in every bite.

Scale

6 slices bacon, chopped

1 small onion, diced

2 cloves garlic, minced

1 cup Arborio rice

½ cup dry white wine (optional)

3½ cups warm chicken or veggie broth

1 cup pumpkin purée

½ cup grated Parmesan

2 tbsp unsalted butter

Salt & black pepper to taste

Fresh herbs for garnish (sage, parsley)

Cook bacon until crispy; remove and set aside. Leave drippings in the pan.

Sauté onion and garlic in bacon fat until soft.

Add rice and toast for 2 minutes.

Slowly add warm broth, stirring and letting it absorb between additions.

Stir in pumpkin and half the bacon. Simmer 2–3 minutes.

Remove from heat and stir in butter and Parmesan.

Serve hot, garnished with herbs and remaining bacon.