Black Rice Squash Risotto with Buttered Leeks

Ingredients2 tbsp olive oil1 stalk onion leeks, chopped300g black or red rice1L vegetable stock, hot1 pc small squash, diced, roasted Procedure Heat olive oil in a deep pan. Saute onion leeks until soft and translucent. Add rice, mix until rice grain is covered in fat. Pour hot vegetable stock, 1 ladle at a time. Stir