Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Place the diced butternut squash into a roasting tin, drizzle with 1 tbsp olive oil and roast for 20-30 minutes, stirring halfway, until soft.
Meanwhile heat 1 tbsp olive oil in a large saucepan. Add 1 chopped onion and sauté for 5-10 minutes until translucent. Stir often.
Add 3 cloves crushed garlic, stir well and cook for 1 minute.
Add 250g arborio risotto rice. Stir until coated in the oil and onion mixture.
Add 200ml white wine, stir well and cook until the liquid has been absorbed.
Now add a ladleful of hot vegetable stock and stir well. Continue stirring gently until all the stock has been absorbed by the rice.
Add a further ladleful and continue stirring.
Repeat until the stock has almost been used up and the rice is al dente. This will take around 20 minutes.
With the last ladleful of stock stir through 300g shredded cavolo nero and cook until wilted.
Finally add 3 tbsp nutritional yeast or a vegan parmesan cheese alternative.
Season to taste with salt and pepper.
Serve with salad and toasted pumpkin seeds if liked.