Easy Pumpkin Risotto with Bacon

1. In a large pot, cook bacon over medium heat until crispy, about 10-15 minutes, stirring occasionally. Use a slotted spoon to set cooked bacon on a paper towel-lined plate.

2. Meanwhile, heat the broth over medium heat until barely simmering and whisk in the pumpkin puree. Keep warm over low heat.

3. Back to the bacon pot over medium heat: add onion to bacon grease and cook until softened,about3-5 minutes.

4. To the onions, stir in sea salt, black pepper, cayenne pepper and Golden Rice then let that toast for about 2-3minutes.

5. To the rice, add about ½ cup of the warmed pumpkin broth and continuously stir until the liquid absorbs. Continue stirring and adding ½ cup of the liquid at a time until it’s absorbed and the rice is cooked through, about 20-25 minutes.

6. Remove from heat and stir in the butter and parmesan cheese until incorporated. Taste and add a bit more salt if desired.

7. Serve immediately topped with crispy bacon and fresh thyme