In a medium skillet, over medium heat, add the olive oil, onions and garlic, and sauté in the pan for 2 minutes.
Add the rice, stock, pumpkin and thyme to a medium skillet over medium heat, and bring to the boil.
Once boiling, reduce heat to simmer and leave for a 15 minutes until liquid has reduced and the rice is almost cooked. If required, add water until rice is close to being cooked.
Add in the zucchini, green beans, and peas and leave to simmer for 3-5 minutes or until liquid has reduced.
Stir in the spinach, Parmesan and salt and pepper.
Serve with a lemon wedge and some extra thyme.