Bacon & Roast Pumpkin Risotto

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add sage and cook until fragrant, 1 minute. • Add garlic & herb seasoning, arborio rice, vegetable stock powder and the water. Bring to the boil, then remove from the heat.

• Transfer the 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 onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Roughly chop walnuts. Zest lemon to get a pinch, then slice into wedges. • Wash and dry the frying pan, then return to medium-high heat. Toast walnuts until golden, 3-4 minutes. Set aside. • Remove the risotto from the oven, then stir through lemon zest, a good squeeze of lemon juice, the baby spinach leaves, the butter and grated Parmesan cheese. • Stir through a splash of water to loosen the risotto if needed. • When the veggies have roasted, gently stir them through the risotto.