• Preheat the oven to 220°C/200°C. Thinly slice brown onion. Finely chop bacon. Pick thyme leaves (see ingredients).

• 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. TIP: Cook in batches if your pan is getting crowded.

• Add the water, garlic & herb seasoning and chicken stock pot 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 and sprinkle over thyme. 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. Sprinkle over pine nuts to serve. Enjoy!