Pumpkin Risotto with Bacon and Pine Nuts

Cook and stir pine nuts in a skillet over medium heat until fragrant and toasted 2 to 5 minutes.

Heat olive oil in a large pot over medium-high heat; cook and stir onion in hot oil until soft 4 to 7 minutes. Add garlic salt and pepper; cook and stir until garlic is fragrant about 30 seconds. Stir Arborio rice into onion mixture; cook and stir until rice is coated with oil and lightly toasted 1 to 3 minutes.

Pour white wine into rice mixture and cook stirring constantly until wine is completely absorbed 3 to 5 minutes. Pour hot chicken stock into rice mixture 1 ladle-full at a time stirring until liquid is completely absorbed before adding the next 3 to 7 minutes per ladle-full.

Stir pumpkin butter and nutmeg into rice mixture until well-combined; remove from heat. Add Parmesan cheese bacon chives and basil; stir until cheese is melted.