Chop the pumpkin into 2cm cubes and put it on an oven tray. Drizzle with olive oil and bake for 30 minutes on 180 degrees celsius.

While the pumpkin is roasting, make the risotto. In a large frying pan add oil, bacon, onion and garlic. Gently sauté over medium-high heat until the onions are cooked but not coloured.

Add rice and cook for a further 2 minutes while stirring constantly until rice grains become glossy and lightly toasted. The rice might stick a little to the bottom of the pan and that's fine, just use a wooden spoon to unstick them as much as possible.

Turn the heat down to low-medium so that when liquid is added it is still gently bubbling. Add 1 cup of the chicken stock, stir to mix together and let simmer until it almost fully absorbed - approximately 5 minutes. Stir, then add remaining stock, 1 cup at a time. Repeat until the rice almost absorbs all liquid. You can constantly stir through this process if you prefer but I tend to take a shortcut and not do this, only when liquid is added.

Add the baby spinach and mix through to wilt.

Turn off the heat. Add the cream and parmesan cheese, mix together and let sit for about 2-5 minutes until mixture thickens.

At this stage, the pumpkin should be caramelised on the edges and cooked through. Remove from oven and add into the risotto mixture and mix through.

Serve hot with chopped parsley on top and a fresh leafy green side salad.