Pumpkin Risotto

This is adapted from Giada De Laurentis; super delicious and easy. You could make it vegetarian by leaving out the bacon (duh!) and using vegetable broth rather than chicken. I was just thinking that maybe you could do a dessert pumpkin risotto pudding using milk, sugar and cinnamon.... hmmmm.... something to try soon.

4-5 cups chicken broth
1 cup canned pumpkin
4 slices bacon, chopped, cooked and drained on paper towels
2 T butter
1 leek, white and pale green parts sliced thinly
1 t kosher salt
pepper
1 1/2 Arborio rice
2/3 cup dry white wine
1/2 cup freshly grated Parmesan
1/4 cup chopped parsley
1 oz. cream cheese, softened

Whisk together 4 cups of broth and the pumpkin and heat to simmer. Reduce to low and keep the broth warm. Melt the butter in a large saucepan and cook the leek and 1 t salt until tender, about 3 minutes. Add the rice and stir for 1 minute.  Add the wine and simmer until wine is almost completely absorbed- about 2 minutes.  Add 1/2 cup pumpkin broth and stir until it is absorbed; keep adding 1/2 cup broth at a time and stirring until absorbed for a total of about 25 minutes until the rice is tender yet firm. If the risotto is too thick, add more broth until it is a consistency you like.  Mix in both cheeses, bacon, pepper and chopped parsley.