Roughly chop <quantity>1</quantity> carrot

Halve <quantity>2</quantity> garlic cloves

Roughly chop the green part of <quantity>2</quantity> leeks

Cut <quantity>1</quantity> onion into eights

Chop <quantity>½<unit>bunch</unit></quantity> of parsley and <quantity>½<unit>bunch</unit></quantity> of spring onion

Fill a pot with <quantity>1½<unit>L</unit></quantity> of water and place over medium heat

Add the chopped vegetables

Simmer until fragrant

Drain and set the broth aside

Peel <quantity>¼</quantity> of a small kabocha squash

Deseed and cut into medium cubes

Place <quantity>3<unit>cups</unit></quantity> of water in a suacepan over medium heat. Add the squash

Simmer for 15m or until the squash is soft enough to pierce with a fork maintaining the shape

Medium dice <quantity>100<unit>g</unit></quantity> of coalho cheese

Drizzle vegetable oil into a saucepan. Add <quantity>1½<unit>tbsp</unit></quantity> butter and melt

Sear the cheese on all sides until golden brown and crisp

Small dice <quantity>½</quantity> medium red onion

Drizzle extra virgin olive oil in a frying pan over medium heat and add <quantity>1½<unit>tbsp</unit></quantity> of butter

Add <quantity>100<unit>g</unit></quantity> of diced bacon and cook until crisp

Add the diced onion and cook until translucent

Add <quantity>1½<unit>cup</unit></quantity> of arborio rice and mix

Add <quantity>¼<unit>cup</unit></quantity> of white wine and stir to release the starch from the rice

Add ¼ of the vegetable stock, stirring constantly to achieve a creamy consistency. When the rice absorbs the stock, add another ¼. Repeat until ¾ of the stock is used

Add the cooked squash

Add the remaining vegetable stock and stir

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir

Add <quantity>¼<unit>cup</unit></quantity> of grated Parmesan cheese and stir to incorporate

Season with salt and black pepper powder to taste

Stir until creamy and bright

Plate the risotto

Garnish with the seared coalho cheese and fresh basil leaves

Top it with grated Parmesan cheese to taste. The pumpkin risotto with bacon & cheese is ready

Enjoy!