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1
Preheat the oven to 425 degrees.
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2
Cover a baking sheet with foil.
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3
Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer.
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4
Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized.
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5
Remove from the heat.
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6
While the squash is roasting, blanch the collard greens.
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7
Bring a large pot of water to a boil.
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8
Fill a bowl with ice water.
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9
When the water comes to a boil, salt generously and add the collard greens.
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10
Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer.
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11
Drain and squeeze out extra water.
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12
Chop coarsely, or cut in ribbons.
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13
Bring the stock to a simmer in a saucepan.
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14
Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion.
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15
Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt.
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16
Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice.
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17
Cook, stirring, until the grains of rice are separate.
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18
Stir in the wine, and cook over medium heat, stirring constantly.
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19
The wine should bubble but not too quickly.
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20
When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron.
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21
Stir in a ladleful or two of the simmering stock, enough to just cover the rice.
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22
The stock should bubble slowly.
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23
Cook, stirring often, until it is just about absorbed.
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24
Add another ladleful of the stock, and continue to cook in this fashion -- not too fast and not too slowly, adding more stock when the rice is almost dry -- until the rice is tender all the way through but still chewy, 20 to 25 minutes.
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25
Taste and adjust seasonings.
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26
Add the remaining roasted squash and another 1/2 cup of stock to the rice.
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27
Stir in the Parmesan and parsley, and remove from the heat.
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28
Add freshly ground pepper, taste one last time and adjust salt.
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29
The mixture should be creamy (add more stock if it is not).
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30
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
