In a large pan on high heat, add olive oil and melt the butter.
Add the ‘riced’ butternut squash and sautéed for a minute adding salt and pepper to taste. Add in the wine and sauté. When the wine has reduced by 1/2 add in the rice.
Mix well, making sure all the rice is being coated by the wine and when the wine has fully reduced add in the vegetable stock a ladle at a time. When it has reduced add more liquid and continue for 16 -18 minutes using up the vegetable stock.
When completed and rice is al dente, remove from heat, add freshly grated Parmigiano and mix well, toping a little more on each plate for a drizzle of good extra virgin olive oil.