Step 1

Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.

Step 2

Place 500 g of the water into mixing bowl. Insert simmering basket, then weigh pumpkin into it. Drizzle pumpkin with oil and season with salt and pepper, then cook 15 min/100°C/speed 1. Transfer pumpkin into a bowl and set aside. Clean and dry mixing bowl.

Step 3

Place eschalot into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 4

Add bacon and butter and sauté 5 min/120°C/speed 1.

Step 5

Add rice and sauté 3 min/120°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 6

Add wine and cook 1 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 7

Add remaining 720 g of the water, stock paste and salt to taste, then scrape bottom of mixing bowl with spatula to loosen the rice. Cook 8 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 8

Add reserved pumpkin and peas and cook 5 min/100°C//speed 1, or until risotto is cooked to your liking.

Step 9

Leave risotto to rest in mixing bowl for 1 minute, then transfer into a thermal serving bowl or other large bowl. Add reserved Parmesan cheese to thermal serving bowl or other large bowl and combine using spatula. Garnish with extra Parmesan and parsley to serve.