Risotto with Squash

Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel and dice the onion and garlic. Peel the squash, remove seeds and dice. Heat 10 grams of butter and oil in a pot over medium heat and saute onion, garlic and squash until the onion is translucent. Remove a few spoonfuls of squash for garnish and set aside. Add the rice and stir until glossy. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Season with salt and pepper.