For this recipe you'll need: brown onions, pumpkin, zucchini, bacon, seasoning, arborio rice, vegetable stock, spinach, herbs, lemon, butter, parmesan cheese, and flaked almonds.
Drizzle with 1 tbs olive oil, sprinkle with Nan's special seasoning (*see notes) and season with salt and pepper on the onion and pumpkin. Toss to coat. Roast until tender, approximately 20-25 minutes at 200 degrees C.
In a large frying pan, heat 1 tbs of olive oil over a high heat. Cook the diced bacon until golden (approximately 4-5 minutes).Add the garlic & herb seasoning, zucchini, arborio rice, vegetable stock and the water.
Transfer the risotto to a baking dish. Cover it tightly with foil. Bake until the liquid has absorbed and the rice is 'al dente' (approximately 24-28 minutes).
When the risotto is ready, stir through the lemon zest, baby spinach leaves, butter, grated parmesan cheese and a squeeze of lemon juice. Gently stir through the roasted onion and pumpkin.