• Preheat oven to 220°C/200°C fan-forced. 
• Thinly slice brown onion. 
• Finely chop bacon. 
• Pick thyme leaves. 
• Slice lemon into wedges.

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

• Add the water, garlic & herb seasoning and stock 
concentrate to the pan. Stir well, then 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 balsamic 
vinegar. Sprinkle with thyme, season with salt and 
pepper and toss to coat.
• Roast until tender and blistered, 20-25 minutes. 

• When the risotto is done, remove from oven, then 
add a squeeze of lemon juice and stir through  
baby spinach leaves. 
• Add the butter and Parmesan cheese and stir  
to combine. 
TIP: Stir through a splash of water if the risotto looks 
dry. 

• Divide baked crispy bacon risotto between bowls. 
Top with roasted veggies. 
• Sprinkle over pine nuts to serve. Enjoy!