Squash Risotto    
1 1/2 cups short grain rice
1 Tablespoon @ butter & olive oil
1/2 to 1 cup white wine (optional)
Winter squash (ca. 1/2 lb.)
1/2 cup grated parmesan, or to taste
garlic, onion
chopped parsley (optional)
hot vegetable bouillon/ broth, 4-6 cups total
Dice the squash into small, even pieces.  Mince the garlic. Chop onion. Put a pot of water on and bring it to a fast simmer.
Melt the butter & olive oil together in a heavy pot big enough to hold the entire batch of risotto. 
Add the rice and stir over moderate heat for a couple of minutes.  
Stir in the minced garlic, onion, & diced squash and sauté all together until well heated. 
Stir in the wine and allow to cook rapidly until absorbed by the rice.
Add half cups of water, stirring frequently, and each time let the rice absorb most of the liquid before adding more.  
Add bouillon cubes and allow to dissolve into the rice, along with one of the additions of liquid. 
Continue adding liquid slowly, until the rice is as done as you like it. 
When the last addition of water is mostly, but not entirely, absorbed remove the risotto from the heat and stir in the grated cheese and parsley. 
Cover and allow to stand for 5-10 minutes before serving, over low heat, if you prefer.
    To make risotto with a more delicate vegetable, such as asparagus, cook the rice with broth, etc., until about half done.
then stir in the diced/ sliced vegetable -- with asparagus, save the tips to stir in at the end.