"I found this in the "Super Food Ideas" magazine, we have had it several times and all love it. Cooking time is including roasting the pumpkin."

Ingredient :

• 1 ¹⁄₂kg butternut pumpkin, peeled, cut into 3cm pieces
• ¹⁄₄cup olive oil
• 4slices bacon, rind removed, chopped
• 1brown onion, finely chopped
• 2garlic cloves, crushed
• 1 ¹⁄₂cups arborio rice
• 1 ¹⁄₂tablespoons instant chicken bouillon granules
• 5cups boiling water
• 150g Baby Spinach
• 1cup shredded coon Italian cheese

Directions :

• Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
• Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
• Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.