Pumpkin risotto with bacon

Name: Pumpkin risotto with bacon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 40 g Parmesan cheese, cut into pieces (3 cm); 1220 g water; 300 g pumpkin, peeled and cut into pieces (2 cm); 1 tbsp extra virgin olive oil; ½ - 1 tsp sea salt, to taste; 2 pinches ground black pepper, to taste; 30 g eschalot; 100 g rindless bacon rashers, cut into thin slices; 40 g butter; 320 g Arborio rice; 60 g dry white wine; 1 tbsp Vegetable stock paste (see Tips); 60 g frozen green peas; fresh flat-leaf parsley, leaves only, for garnishing; Parmesan cheese, shaved for garnishing