Seafood, squash and white beer risotto - Le Coup de Grâce

Ingredients

• 1 1/2 cup butternut squash, cut in big cubes
• Olive oil
• 2 tablespoons butter
• 2 shallots, finely chopped
• 2 cups arborio rice
• 1 cup white wine
• 5 cups warm chicken broth
• 1 cup Blanche de Chambly beer from Unibroue
• One pack (340g) shrimps/scallops mix ( or about 12 each ), uncooked, shelled and cut in big pieces
• Garlic salt
• 1 cup fresh parmesan, grated
• Salt and ground pepper