Peel the butternut squash and cut it into cubes. Cook the squash in a large thick-bottomed pot with a few tablespoons of extra virgin olive oil and a finely chopped clove of garlic on the lowest flame.
When the squash is soft, after about ten minutes, add the rice and toast it for a few minutes, stirring often. Pour the white wine and reduce. Cook the rice, gradually adding the hot stock and stirring constantly with a wooden spoon.
Meanwhile cook also the clams. Heat a clove of minced garlic and a few tablespoons of extra virgin olive oil in a large frying pan. Add the clams and cover them with a lid, until they will open.
When the rice is almost ready, add the clams with their cooking liquid, which will add a fresh sea taste to the risotto. Stir until the rice is cooked through but still al dente and serve with some fresh parsley and black pepper.