All the mouth-watering flavours in this creamy pumpkin risotto come together in one pan, making it the perfect recipe for a weeknight.
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Place the boiling water and stock cubes in a large heatproof jug. Stir to combine. Cover to keep warm.
Heat 1 tsp oil in a large deep frying pan over medium heat. Add the bacon and cook, stirring, for 4 mins or until light golden. Add the onion and cook, stirring, for 2 mins or until tender. Add the remaining oil to the pan. Add the rice and cook, stirring, for 1 min or until the grains appear glassy. Stir in the pumpkin until well combined. Add 1/2 cup (125ml) stock mixture and cook, stirring, until the liquid is completely absorbed. Repeat with remaining stock mixture, gently stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Stir in the spinach, cream and three-quarters of the parmesan. Top with blue cheese and remaining parmesan.