Butternut squash and Kale Rissoto

1c arborio rice
3-4c broth (chicken or vegetable)
2c acorn or butternut squash, cubed to 3/4"
4c kale (one bunch), stems removed and chopped, leaves coarsely chopped
1c onion, chopped
2T olive oil
1/4c dry white wine

Bring broth to boil in a sauce pan, turn down heat and cover to keep warm. Alternatively, heat in microwave until very hot, cover to keep warm.
Add oil to a large, heavy skillet over medium high heat.
Add onions and squash to pan and cook until onions are soft and fragrent, about 5 minutes
Add rice to pan and swirl to coat rice and rice is toasted (about 1 minute).
Add wine to pan and stir until almost all absorbed.
Begin adding stock to pan in 1/2c fulls, stirring until almost absorbed before adding more.
Begin to add kale by the handfuls after the first two additions of broth, one handful for each additional 1/2c of broth.
Continue stirring and adding broth until rice is creamy and, when biting into a kernal, it is al dente (you can see a tiny white dot in the middle).
Remove from heat, stir in parmesan.
Serve immediately, passing more cheese if desired.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SPICY131.