Roasted Pumpkin And Spinach Risotto

• 1 1/2 kg butternut pumpkin, peeled, cut into 3cm pieces
• 1/4 cup olive oil
• 4 slices bacon, rind removed, chopped
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups arborio rice
• 1 1/2 tablespoons instant chicken bouillon granules
• 5 cups boiling water
• 150 g Baby Spinach
• 1 cup shredded coon Italian cheese

1. Preheat oven to 220u0b0C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
2. Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
3. Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.

butternut pumpkin, olive oil, bacon, brown onion, garlic, arborio rice, instant chicken, boiling water, spinach, italian cheese

Taken from www.food.com/recipe/roasted-pumpkin-and-spinach-risotto-234400 (may not work)