In a large pan, heat olive oil over medium heat, add bacon, cook until crispy (5-7 minutes), remove and set aside, leaving bacon fat in pan.

In the same pan with bacon fat, add chopped onion, sauté for 5 minutes until soft, add garlic and cook for an additional minute.

Stir in Arborio rice, toast for 2 minutes until lightly golden, ensuring each grain is coated with the mixture.

Pour in dry white wine, stirring until absorbed (3-4 minutes).

Warm broth in a separate pot, then add it to rice one ladle at a time, stirring frequently until mostly absorbed (18-20 minutes total).

Once creamy, stir in pumpkin puree, cook for an additional 2-3 minutes over low heat.

Remove from heat, stir in unsalted butter, crispy bacon, and Parmesan cheese until melted.

Season with salt and pepper, serve immediately garnished with fresh parsley.