Butternut Squash and Kale Risotto

butternut squash, (peeled and diced)

olive oil, (divided)

Coarse kosher salt and freshly ground black pepper

vegetable stock

shallots, (chopped)

diced garlic ((about 3 cloves))

arborio rice

white wine

freshly grated Parmesan cheese

kale leaves, (stems removed and leaves torn)