Heat a large skillet over medium heat, add the oil and heat through. Sauté the squash, working in batches if needed, as to not overcrowd the pan, about 5 minutes.
1
Return the pan to heat, add the corn and heat through, then add the spinach and allow to wilt, about 2 minutes. Remove from heat and set aside.
2
Add ½ the zucchini and squash mixture to a blender with the cream and ¼ cup water. Set aside.
3
Add the bacon to a large pot and heat over medium heat. Cook bacon until the fat renders and the bacon is crispy, about 5 min. Remove with a slotted spoon, reserving about 3 tablespoons.
4
Return the pot to heat then add the onion and sauté until tender, about 4 minutes. Add the rice and sauté briefly to toast the grains, about 1 minute.
5
Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
6
Add the broth ½ cup at a time, stirring frequently. Continue this process, simmering the risotto until the risotto is just barely al dente, about 15 minutes.
7
Add the blended zucchini mixture to the risotto, stirring to combine. Continue to cook until the risotto is al dente and thickened, about 5 minutes.
8
Add the sautéed vegetables, cooked bacon, herbs and crab. Stir to combine.
9