Place everything in a large pot and bring to a simmer.

Let simmer for 30min and strain.

Cut the butternut squash in half and use a spoon to remove the seeds. Make a criss-cross pattern using a knife on the inside so the heat, olive oil and salt can penetrate.

Place both halves on a baking dish with the inside facing upwards. Drizzle with olive oil and sprinkle with salt and pepper. Place the thyme sprigs on top so they flavour the squash.

Cook in a preheated oven at 200C / 390F for 30-40min or until really soft. You'll know it's done because a knife should go straight through the flesh.

Discard the thyme and use a spoon to remove all of the flesh from the butternut squash. Use a blender, food processor or immersion blender to puré it. Make sure to use only what the recipe asks for and the rest you can make into soup with the remaining stock from this recipe as well ;).

In a large pot over medium heat drizzle olive oil and use it to cook the onions, thyme, lemon zest and bayleaves. Cook them until they are translucent and smell sweet.

Add the rice and stir for a minute.

Add the white wine and stir until the white wine completely evaporates.

Add 2 ladles of stock (which should be hot ideally) and the butternut squash purée.

Stir constantly until the liquid evaporates and then add more stock. Keep adding 1 ladle of stock at a time and stirring until the rice is cooked al dente. You will have to try it in the process and eat a few raw rice grains but it's worth it!

Finish with the parmesan cheese and butter. Taste and add pepper and more salt if needed.

Assess if you need to add some final ladle of stock. The texture should be such that if you ran a spoon or spatula down the center of the pot the risotto should easily cover the space back up.

Serve immediately and garnish with fresh oregano leaves and extra Parmesan cheese.