Sauté the butternut mirepoix with half of the butter. Add the cream, thyme, salt and pepper. Heat on low until the butternut is soft, then blend the mixture.
Mix the brunoise with the maple syrup and season lightly. Place on a baking sheet lined with parchment paper and bake in the oven at 160°C until caramelized.
Heat the risotto in a hot pan with the remaining butter, stirring regularly. At the end, add the butternut cream and season to taste.
Warm the bacon chips and the butternut brunoise.
Arrange the risotto on a plate and garnish with the brunoise, the chips and the pecans.
