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1
In a medium saucepan, head the vegetable stock on medium heat. In a wide pot or dutch oven, heat the olive oil and butter on medium heat. Add the onions, and cook until translucent, about 5 minutes. Add the garlic, ginger, fresh thyme and curry powder. Cook until fragrant, about 1 minute. Add the arborio rice, stirring until the rice absorbs all of the butter and spices.
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2
When the rice has turned translucent around the edges and slightly plumped, add the hot stock, half a cup at a time. Stir Constantly until the rice absorbs the stock.
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3
After you have added one cup of stock, add the pumpkin puree, along with the stock. Pour in the half cup stock, then add 1/4 cup pumpkin, while stirring constantly. Repeat procedure until the rice is plump and tender. The finished risotto should be thick, creamy, and a deep orange.
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4
Heat the olive oil in a large skillet on medium heat. Push the chorizo out of the casing into the skillet. Break up the chunks while stirring, until the chorizo is completely cooked, about 4-5 minutes. Remove the chorizo, but leave the oil. Set aside for later.
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5
Add the yellow onion and cook until translucent. Add the squash cubes and cook for 4-5 minutes. Then add the garlic and cook for a minute more. Add the kale ribbons. Cook for one minute, and then add the stock. Put the lid on the pot, and cook for another 3-4 minutes, until the kale is bright green and the squash is tender. Add back the chorizo.
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6
Ladle the risotto onto the plate and then top with the hash. Serve immediately.
