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1
Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan.
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2
Meanwhile, cut stems and center ribs from kale and discard.
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3
Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes.
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4
Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid.
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5
Add liquid in bowl to simmering broth and keep at a bare simmer, covered.
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6
Chop kale.
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7
Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes.
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8
Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute.
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9
Add rice and cook, stirring, 1 minute.
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10
Add wine and simmer briskly, stirring constantly, until absorbed.
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11
Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed.
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12
Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes.
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13
(There will be leftover broth.)
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14
Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute.
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15
Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth.
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16
Serve sprinkled with toasted pumpkin seeds.
