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1
Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat.
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2
Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
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3
Cook the bacon in a medium skillet over medium heat until brown and crisp.
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4
Transfer to a paper towel with a slotted spoon to drain.
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5
Melt the butter in a heavy large saucepan over medium heat.
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6
Add the leek and 1 teaspoon of the salt.
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7
Cook until almost tender, 2 to 3 minutes.
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8
Mix in the thyme.
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9
Add the rice and stir for 1 minute.
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10
Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes.
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11
Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes.
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12
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next.
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13
Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry.
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14
Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg.
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15
Remove from the heat.
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16
Add more salt to taste.
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17
Divide the risotto among 6 shallow bowls.
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18
Sprinkle each with the bacon, goat cheese and remaining parsley and serve.
