Double Bacon & Butternut Risotto

While the pumpkin is roasting, finely chop the brown onion. Finely chop the sage leaves. Finely chop the garlic.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the diced bacon until browned, 6-8 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the water, the salt, arborio rice and chicken stock pot. 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.

Wash and dry the frying pan and return to a medium-high heat. Toast the walnuts, tossing, until golden, 3-4 minutes. Set aside.

In a medium bowl, combine the balsamic vinegar, and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season. Thinly slice the pear. Add the pear and 1/2 the baby spinach leaves to the dressing and toss to coat. Remove the risotto from the oven and stir through the remaining baby spinach leaves, the butter and grated Parmesan cheese. Stir through a splash of water to loosen the risotto if needed. Gently stir in the roasted pumpkin and season.