Bacon & Pumpkin Risotto

Steps

1. Before you start. Preheat oven to 180°C. Bring a full kettle to the boil. Set aside a deep oven-proof casserole dish with a lid (or use foil).
2. Prep & cook risotto. Prep onion. Heat oil in a large, deep frypan on medium-high heat. Add onion and cook for 3-4 minutes, until starting to soften. Add risotto spice mix and cook stirring for 30 seconds, until fragrant. Add rice and cook, stirring constantly, to toast rice for 1-2 minutes.
3. Add pumpkin, corn and boiling water measure to pan. Stir well to combine and bring to a gentle simmer. As soon as it simmers, transfer to oven-proof dish and cover with a lid (or wrap tightly in foil). Place in oven and cook for 30-35 minutes, until rice is just tender.
4. Prep & cook bacon. Prep bacon. When risotto has about 10 minutes cook time remaining, heat oil in a medium fry-pan on high heat. Cook bacon for 5-7 minutes, until crispy. Drain on paper towels.
5. To finish. When rice is cooked, stir through spinach and first measure of Parmesan, until pumpkin becomes creamy. Stir through butter and season to taste with salt and pepper.
6. Serve. Risotto with bacon and remaining Parmesan.