Chicken and bacon go hand in hand like Romeo & Juliet and the sweet taste of pumpkin really makes this dish come together nicely and is one of my favourite heart warming meals. The trick with risotto is that you need to have all your ingredients prepared and ready to add because you need to stir that risotto constantly from start to finish.
Preheat large fry pan on high heat, add olive oil, chicken, smoked bacon, pumpkin and fry until chicken starts to brown, approximately 3-4 minutes and keep stirring.
Add garlic, mustard, black pepper and arborio rice and fry until rice becomes transparent, approximately 2-3 minutes and keep stirring.
Add the wine and keep stirring until the rice has absorbed all the wine.
While stirring add the vegetable stock one ladle at a time waiting for the rice to absorb all the stock before adding the next ladle. Keep repeating this for 15 minutes then taste the risotto (check if rice is cooked to your liking) if necessary keep adding a ladle of stock and tasting until the rice is cooked to your liking. You may need to add a little extra hot water if you like your rice super soft and gooey then turn off the heat.
Add cream/ sour cream and chopped parsley and stir until combined.
Serve with freshly grated/shaved parmesan cheese and crusty hot garlic/herb bread.