Butternut Squash Risotto with Leeks

Peel the squash and remove seeds. Cut into small 1/4 inch dice. Set aside. Heat the butter and oil together in a deep saucepan and saute the onions and garlic until soft but not browned. Add the squash and rice and continue to saute and stir for 2-3 minutes longer. Add wine and stir until absorbed. Add stock in 1/2 cup increments stirring until absorbed. Continue adding stock and stirring until rice is creamy on outside but has some texture to it. Gently stir in cheese, zest, nutmeg and correct seasoning with salt and pepper. Serve immediately in warm bowls garnished with chopped chives, additional Parmesan and a drizzle of fresh basil oil, if desired.