Add the pancetta to a deep skillet or saucepan over medium high heat. Saute until crispy, about 5-6 minutes. Remove and drain on a paper towel lined plate, leaving the fat in the pan.

Add the onion and garlic to the pan along with the salt and pepper. Saute for 3-4 minutes, or until onions have softened.

Meanwhile, place a small saucepan on medium heat and add your vegetable stock. Simmer and keep warm while adding to the risotto.

Add the rosemary and rice to the onions, then stir until the rice is toasted, about 3-5 minutes.

Add the wine and stir to deglaze the pan. Allow rice to absorb for 1-2 minutes, then add 1-2 ladles of stock and give it a good stir.

Continue adding stock, 1 ladle full at a time, while stirring occasionally. Don’t add more stock until the last ladleful has been completely absorbed into the rice. This can take 20-25 minutes.

When there is 1 ladle of stock left, add it along with the pumpkin puree, stirring until it thickens, but still has a slightly loose consistency. The rice should be fully cooked through but still al dente.

Add the butter and a generous handful of grated parmigiano reggiano cheese. Stir vigorously until the butter has melted in and the risotto looks glossy.

Taste and adjust seasoning with more salt and pepper as needed.

Serve immediately with a sprinkle of the reserved pancetta, more fresh rosemary and more parmesan cheese!