- Preheat the oven to 200C.
- Place the prepared squash on a greaseproof paper lined baking tray, drizzle over 2 tbsp of olive oil, 2 tbsp clementine juice, allspice, a good pinch of salt and black pepper, stir together or use your hands to make sure everything is evenly coated. Roast in the oven for 40 minutes until completely soft.
- Add 1 tbsp of clementine juice, the apple cider vinegar, a pinch of salt to the sliced chillis and leave to one side.
- Bring the stock to the boil in saucepan then turn right down, keeping it warm.
- Meanwhile, heat 2 tbsp of olive oil to a deep-frying pan or large saucepan and add the onion and celery and cook for 10-15 minutes on a medium low heat until completely soft, then add the garlic and fry until fragrant. Next add the soaked emmer and toast it in the pan, stirring continuously for 2-3 minutes.
- When the squash is out the oven, remove half the slices, mash them and then leave all the squash to one side for later.
- Add the wine into the risotto pan and cook until it has reduced away, stirring continuously. Add the bay leaf, then ladle over the stock, 1 ladle at a time and stir into the emmer until its soft (it’s much chewier than rice so you won't achieve the same texture as arborio rice risotto but it’s delicious all the same). Stir through the mashed squash about three quarters of the way through cooking. The risotto will take 30-40 minutes.
- When the risotto is done, add the clementine zest, 2 tbsp of the juice, butter and nutritional yeast/parmesan, remove from the heat, stir together and let sit for a few minutes.
- Meanwhilem to glaze the remaining squash, cut the slices in half, then heat the remaining clementine juice, 1 tbsp of olive oil and thyme sprigs in a frying pan until bubbling. Add the squash and continuously spoon over the bubbling juices for 2 minutes, flip and do the same on the other side for 1 minute.
- To serve, place the risotto in a bowl, followed by the squash slices and a few pieces of pickled chilli.