Place the parmesan cheese into Thermomix bowl and mix for 8 seconds, speed 9 to grate. Transfer to a separate bowl and set aside until needed.
In a clean Thermomix bowl, add the brown onion, garlic and bacon and mix for 4 seconds, speed 5.
Scrape down the sides of the bowl and add the extra virgin olive oil. Cook for 5 minutes, 100 degrees, speed 1 on Reverse with the measuring cup removed.
Scrape down the sides of the bowl and carefully add the butterfly attachment. Add the arborio rice and wine and cook for 3 minutes, 100 degrees, speed 1 on Reverse with the measuring cup on.
Add the vegetable stock and cook for 18 minutes, 100 degrees, speed 1 on reverse with the measuring cup on.
Carefully transfer the risotto to a Thermo Server and add the cooked pumpkin pieces, baby spinach and approximately 70 grams of the parmesan cheese. Use a spatula to carefully fold through before placing the lid on the Thermo Server and letting the risotto sit for 10 minutes.
Divide the risotto between four bowls and serve. Sprinkle with the remaining parmesan cheese.