In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and cook for about 5-7 minutes, or until it is crispy and golden brown. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan for flavor.

Add the finely chopped onion to the same pan and sauté for about 5 minutes, stirring occasionally, until it's soft and translucent. Then, stir in the minced garlic and let it cook for an additional minute.

Introduce 1 cup of Arborio rice to the pan, stirring frequently for about 2 minutes. You'll notice the rice becoming slightly translucent and aromatic as it toasts.

Pour in ½ cup of dry white wine and cook, stirring constantly, until the wine is fully absorbed, about 2-3 minutes.

Lower the heat to medium-low and start adding the warmed broth, one ladle at a time. Stir frequently and allow the liquid to be mostly absorbed before adding the next ladle, continuing this for about 18 to 20 minutes.

Once the risotto is creamy, stir in ¾ cup of canned pumpkin puree until well combined and heated through, about 1-2 minutes.

Remove the pan from heat and add 1 tablespoon of unsalted butter, the crispy bacon, and ½ cup of grated Parmesan cheese. Stir vigorously until the butter melts and the cheese is fully incorporated.

Taste your risotto and season with salt and freshly ground black pepper to your liking. Garnish with freshly chopped parsley and serve.