Amy's Amazingly Delicious, Creamy, Squash Risotto

Olive oil,
Garlic and
Onion.
1 Kabacha squash.
1 cup white wine
1.5 cup Arborio rice (or risotto)
1 box vegetable broth

1. Bake the squash (when it is done cut it into small pieces)
2. Sauté onion and garlic in oil.
3. Add rice and sauté five minutes
4. Add wine and stir until wine disappears
5. Add vegetable broth one cup at a time, stirring constantly.
6. Cook on medium/low until liquid is absorbed.
6. At the end stir in the squash.
7. Add salt to taste.