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Saute bacon and leave fat in pan. Add butter and cook leek with salt.
Simmer pumpkin puree and chicken broth.
Toast rice with the leeks. Add Pinot Grigio and let cook a minute. Slowly stir in broth until rice is cooked.
Melt in Parmesan cheese and add nutmeg. Dollup in goat cheese and add bacon on top to serve.
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