Simple squash risotto

Ingredients

• Light olive oil – 4 tablespoons.
• Butternut squash – 1 no.
• Unsalted butter – 50 grams.
• Vegetable stock 600 ml.
• Finely chopped celery stick – 1 no.
• Bay leaf – 1 no.
• Crushed garlic cloves - 2 nos.
• Risotto rice – 140 grams.
• Finely grated Parmesan – 50 grams.
• White wine 100 ml.
• Fresh thyme leaves – 1 teaspoon.
• Garlic clove – 2 nos. (They should be crushed).