Preheat oven to 200c or 400f

Place cubed butternut squash into a ovenproof dish, sprinkle with paprika, drizzle with olive oil and roast till caramelized.

When butternut squash is close to being ready you can start the risotto process.

Add the chicken or vegetable stock to a small saucepan with the basil, thyme or sage and keep on a low heat.

Add the butter to a frying pan and sauté the onion and garlic for a few mins until tender.

Stir in the Arborio rice.

Add 1 ladle of the stock. Continuously stir making sure you scrap all the flavouring from the bottom of the pan, as the stock reduces add another ladle of stock, and repeat the process until there is only a little of the stock remaining.

Add the roasted butternut squash and the remaining stock and when the last bit of stock has almost reduced, remove from the heat and stir in 30g of parmesan cheese.

Divide between three plates and top each plate with the remaining parmesan.

Optional: Sprinkle with some freshly chopped Italian parsley.