In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 4 slices of diced bacon and cook for about 6–8 minutes, or until crispy. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet.

In the same skillet, add 1 small finely chopped onion and sauté for 5 minutes until soft. Stir in 2 minced garlic cloves for another minute.

Add 1 cup of Arborio rice to the pan, stirring continuously for about 2 minutes until lightly golden.

Pour in ½ cup of dry white wine, stirring until fully absorbed, about 2–3 minutes.

Gradually add 4 cups of warm broth, one ladle at a time, stirring constantly for about 18–20 minutes until the rice is al dente.

Once cooked, stir in ¾ cup of pumpkin puree until fully blended and heated through, about 2 minutes.

Remove from heat and stir in 1 tablespoon of unsalted butter, the cooked bacon, and ½ cup of freshly grated Parmesan cheese until combined.

Season with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped parsley.