For 4 portions you'll need:

400g Arborio rice

225g leek

4 garlic cloves

340g pumpkin purée

1000ml vegetable broth

500ml apple cider

250ml dry white wine

2 tbsp maple syrop

4 thick slices bacon

salt

pepper

100g parmesan

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Bring 1000ml water to a boil and add vegetable stock. Lower heat, then add the cider and let simmer over low heat. To have all the ingredients ready, chop the leek and garlic and grate the parmesan. 

In a large pot, sauté the bacon over medium heat until crispy.  This might take 8-10 minutes. Remove the bacon slices and set aside. Once cooled down, and between stirring the risotto, chop the bacon. 

Add the leeks and sauté until caramelised, then add the garlic and fry until soft. 

Now add the rice, stir, then deglaze with the white wine. Once rice has absorbed all the wine, gradually add the cider-vegetable stock to the rice, one ladle at a time. Repeat until the rice is al-dente, stirring well after each addition. You might not use all the vegetable stock mixture. 

When the risotto is almost ready, mix in the pumpkin purée and the maple syrup. Stir again, then season well with salt and pepper. Because of the maple syrup and pumpkin puree, you may throw in half a teaspoon each and stir again. 

Once the risotto is done, fold in the parmesan, then plate the dishes. Sprinkle the bacon over the risotto and it's ready to serve. According to your taste, you may top the risotto with more parmesan. 

Enjoy!!!