Place your bone broth in a saucepan over medium heat. Bring to a simmer and keep warm.
Turn instant pot to saute setting and allow to heat. Add bacon, cook until crisp, remove with a slotted spoon, and set aside on a plate lined with paper towels.
Add sage leaves to pot and fry until crispy, remove with a slotted spoon, and set aside with bacon.
Add shallot, garlic, chopped fresh rosemary and saute in bacon fat until shallot is translucent. If there isn't enough fat in the pot add olive oil (you should have around 1.5 tbsp of fat to cook in)
Add rice to the pressure cooker, stir until well coated and "toasted" for about 2 minutes
Add the dry white wine (or whatever you are using to deglaze) to the pressure cooker. Scrape the bottom of the pressure cooker making sure to release all the browned delicious bits. Allow the wine to simmer or cook off for 2-3 minutes. Turn off the saute function.
Add warm stock, pumpkin puree, salt, and pepper - stir well. Place lid on the pressure cooker and make sure the valve is in the sealed position. Set to high pressure for 5 minutes. Once cook time has completed carefully use quick release.
When you open the lid don't freak out! You will have to stir the risotto!
Stir in the parmesan cheese, top with bacon and fried sage.
STOVETOP INSTRUCTIONS
Place your bone broth in a saucepan over medium heat. Bring to a simmer and keep warm.Heat a large heavy-bottomed skillet, add bacon cook until crisp, remove with a slotted spoon, and set aside. Add sage leaves and fry until crispy, remove with a slotted spoon, and set aside. Add shallot, garlic, chopped fresh rosemary and saute in bacon fat until shallot is translucent. Add rice, stir until well coated and "toasted" for about 2 minutes. Add the dry white wine , scrape the bottom of the pressure cooker making sure to release all the browned delicious bits.Allow the wine to simmer or cook off for 2-3 minutes
Begin adding the stock 1 ladle at a time, about 1/2 cup at a time. The stock should just cover the rice. Cook, stirring constantly until the rice has absorbed just about all of the liquid. Add another ladle or two of stock and continue to cook until the stock has been absorbed or the rice is almost dry. Continue this method for about 25 minutes or until the rice is tender but still a little chewy. Making sure to stir often (you do not need to stir continuously). You may use all of the stock or not, the important thing is that the rice is creamy and tender with a little chewy bite.
Stir in the pumpkin, allow to simmer for 5 minutes. Add parmesan cheese. Top with bacon and crispy sage.
Notes
Leftover risotto may become too firm. To reheat add a bit more veggie stock to loosen up a bit.