Heat the vegetable broth or stock and keep warm on low heat. Preheat oven to 400 degrees.
Toss squash cubes with 1 teaspoon olive oil, dash of salt, pepper, and minced garlic clove. Roast about 20 minutes, until tender. Set aside.
Boil some water and cook greens for about 4 minutes. Drain, cool, chop coarsely and set aside.
Heat 1 teaspoon oil in a heavy saute pan and saute the leeks for a couple of minutes, until soften. Add the rice and cook for another couple of minutes, stirring constantly.
Add wine and allow rice to absorb it. Add stock, slowly, 1 cup at a time, continuing to stir gently and allowing rice to absorb stock before adding more. Add two cups of broth in total.
Stir in the squash with the garlic and the greens. Reduce heat to low and continue to cook, adding stock 1/2-3/4 cup at a time until rice is tender. The rice should be a little saucy.
Add pinch of nutmeg and stir in the cheese. Adjust seasoning to taste. Serve immediately.

4 tablespoon grated vegan cheese
800 ml vegetable broth
2 fl oz white wine
2 teaspoon olive oil
1/4 teaspoon ground nutmeg
1/2 butternut squash, peeled and cubed
1 garlic clove, minced
1 bunch swiss chard or kale
200 g arborio rice
2 leeks, sliced
salt and pepper