Add the onion and cook until tender. Add the garlic and rice and sauté for about 1 minute. Add 2 cups of the chicken broth, the salt, pepper, and nutmeg; cover and simmer for 10 minutes. Add the remaining 1/2 cup broth and the pumpkin, and cook for another 5 minutes. The rice will be tender and slightly moist. Remove from the heat and stir in the Parmesan and cream. Cover while you prepare bacon.
In a small pan, sauté chopped bacon on medium-high heat until crispy, 6-7 minutes. Place on a plate lined with paper towels to drain excess grease.
Serve risotto, topping with crispy bacon and freshly grated Parmesan.
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