Preheat the oven to 180C Fan/200C/400F/Gas Mark 6 & line a roasting tray with parchment paper. Place the diced butternut squash in the tray, drizzle with olive oil, sprinkle with smoked paprika, salt and pepper and mix well to ensure the squash is well coated in oil and spices. Roast in the oven for 20-25 mins until the squash is just tender. You don’t want it to be too soft, otherwise it’ll turn into mash.
In a deep casserole pan, heat up the olive oil. Fry onions and garlic over medium heat until translucent, around 2-3 minutes. Add finely chopped sage leaves and fry for another minute to allow the flavours to come through. Add the mushrooms, salt & pepper, porcini powder, nutritional yeast and lemon juice and cook for around 8-10 minutes until the mushrooms have turned golden brown.
Stir risotto rice into the casserole dish and cook for 2 minutes to allow the rice to absorb the flavours. Add the roasted butternut squash and vegetable stock and mix well. Cover the dish with a lid and turn the heat to medium low. Cook for around 8-10minutes until all the stock is absorbed, stirring the risotto intermittently to prevent it from burning. Start adding the water, a ladle at a time, and cook until all the water is absorbed, around 20 minutes.
Serve with toasted almond flakes and freshly chopped sage.