from Moosewood Low Fat Favorites
4.5-5 cups vegetable broth
1 cup minced onions
2-3 tsp olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine (optional)
2 cups peeled and cubed winter squash (3/4-1 in cubes)
3 packed cups stemmed and chopped kale
1/8 – 1/4 tsp nutmeg
1 tsp freshly grated lemon peel
salt and ground pepper to taste
1/4 cup Pecorino or Parmesan cheese
Bring the vegetable stock to a boil and then reduce it to a simmer.
Meanwhile in a heavy saucepan, saute the onions in 2 tsp oil for about 5 min, until softened but not browned. Using a wooden spoon to avoid breaking the grains add the rice and stir until it is well coated with oil. Add the wine if using. When it is absorbed ladle in 2 1/2 cups of the stock, 1/2 cup at a time, stirring frequently for 2-3 minutes between each addition, until the rice has absorbed the liquid. Add the squash and kale and stir.
Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm. Add the nutmeg, lemon peel, salt and pepper to taste. Remove the risotto from the heat, stir in the cheese and serve immediately.