• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon.
• Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl to rest.
• Return frying pan to medium-high heat with a small drizzle of olive oil. Cook onion and bacon, stirring, until golden, 6-7 minutes.
• Add risotto-style rice and stir until well combined.

• Add the water, garlic & herb seasoning and chicken-style stock powder to the pan, stir well and bring to the boil.
• Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is
absorbed and the rice is 'al dente', 24-28 minutes.

• While the risotto is baking, place snacking tomatoes and pumpkin on a lined oven tray. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper. Roast until tender and 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.

• Divide the bacon and spinach risotto between bowls.
• Top with roasted veggies and chicken. Sprinkle over pine nuts to serve. Enjoy!