Step 1

Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside. Wash and dry the bowl.

Step 2

Place garlic and onion in Thermomix bowl and chop for 3 seconds on Speed Scrape down the sides of the bowl.

Step 3

Add olive oil and bacon and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).

Step 4

Insert the butterfly whisk. Add arborio rice and wine into the bowl. Cook 100 degrees, 3 minutes, Reverse, Speed 1 (MC off).

Step 5

Add the chicken stock powder, diced chicken and water and cook for 18 minutes, 100 degrees, Reverse, Speed 1.

Step 6

Place the risotto into the Thermoserver, add the pumpkin, baby spinach and half of the parmesan cheese. Stir to combine.

Step 7

Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken.

Step 8

Serve with the remaining parmesan cheese.