Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the pumpkin (peeled) into 1 cm cubes and the lemon into wedges. Finely chop the brown onion, bacon (rind and fat removed), chilli (deseeded) and parsley. Grate the zucchini and Parmesan cheese (grate a little extra for garnish).

Coat the pumpkin with half of the olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a lined baking tray and bake in the oven for 20 minutes, or until soft and golden.

Place the vegetable stock and boiling water in a small saucepan over a low heat to keep it warm.

Add the remaining olive oil and butter to a medium saucepan over a medium heat. Add the brown onion and the bacon and cook, stirring, for 5 minutes until the onion is soft. Add the birdseye chilli and arborio rice and cook, stirring, for 1 minute or until the grains are toasted. Add the zucchini and stir to coat well.

Add 1 cup of the stock mixture to the pan and stir continuously until all of the liquid has absorbed. Continue this process of adding 1 cup of stock at a time until all of the stock has absorbed and the rice is ‘al dente’. Remove from the heat and stir through the Parmesan cheese, half of the parsley, and the roasted pumpkin. Season to taste with salt and pepper.

Divide the risotto between bowls and garnish with the remaining parsley. Serve with the lemon wedges.