Roasted Pumpkin Bacon Risotto | Cooking Professionally

Ingredients

• 2 yellow onions, cut into wedges
• 1 butternut pumpkin, cut into chunks
• 2 tablespoons olive oil, divided
• onion powder, to taste
• garlic powder, to taste
• salt, to taste
• paprika, to taste
• sugar, to taste
• 2 zucchinis, grated
• 6 slices bacon, diced
• pepper, to taste
• turmeric, to taste
• 1/4 cup fresh parsley, chopped, plus more to taste
• 12 ounces arborio rice
• 1 1/2 ounces vegetable stock paste
• 4 cups water
• 1 lemon, zested and cut into wedges
• 4 ounces baby spinach leaves
• 1 1/2 ounces butter
• 4 ounces parmesan cheese, grated
• 1 1/2 ounces almonds, flaked