• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon.

• In a large frying pan, heat a small drizzle of 
olive oil over medium-high heat. 
• Cook onion and bacon, stirring, until golden, 
4-6 minutes. 
• Add risotto-style rice and stir until 
well combined. 

• Add the water, garlic & herb seasoning and 
vegetable stock to the pan, stir well and bring 
to the boil. 
• Transfer risotto to a baking dish. Cover tightly 
with foil and bake until the liquid is absorbed 
and the rice is ‘al dente’, 24-28 minutes. 
TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre.

• While the risotto is baking, place snacking
tomatoes and peeled & chopped pumpkin on 
a lined oven tray. Drizzle with olive oil and the 
balsamic vinegar. Season with salt and pepper
and sprinkle over thyme. Roast until tender and 
tomatoes are blistered, 20-25 minutes. 

• When the risotto is done, remove from the oven 
and stir through baby spinach leaves. Add the 
butter and Parmesan cheese. Stir to combine. 

TIP: Stir through a splash of water if the risotto 
looks dry. 
Little cooks: Take charge by helping stir through 
the butter and Parmesan cheese. Be careful, the 
risotto is hot!

• Divide the bacon risotto between bowls. Top 
with roasted pumpkin and cherry tomatoes. 
• Sprinkle over pine nuts to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling 
over the pine nuts!