Place parmesan cheese into the bowl and grate on Speed 8 for 10 seconds. Remove and set aside. Wash and dry the bowl.
Place garlic and onion in Thermomix bowl and chop for 3 seconds on Speed 5. Scrape down the sides of the bowl.
Add olive oil and bacon and saute for 5 minutes, 100 degrees, Reverse, Speed 1 (MC off).
Insert the butterfly whisk. Add arborio rice and wine into the bowl. Cook 100 degrees, 3 minutes, Reverse, Speed 1 (MC off).
Add the chicken stock powder, diced chicken and water and cook for 18 minutes, 100 degrees, Reverse, Speed 1.
Place the risotto into the Thermoserver, add the pumpkin, baby spinach and half of the parmesan cheese. Stir to combine.
Place into a ThermoServer (or similar) and allow to sit for 5-10 minutes to thicken.
Serve with the remaining parmesan cheese.