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1
Bring the vegetable stock to a boil and then reduce it to a simmer.
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2
Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned.
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3
Add more oil, if necessary, to prevent sticking.
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4
Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
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5
Add the wine, if using.
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6
When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid.
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7
Add the squash and the kale and stir.
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8
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.
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9
Add the nutmeg, lemon peel, and salt and pepper to taste.
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10
Remove the risotto from the heat, stir in the cheese, and serve immediately.
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11
Enjoy!
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12
Variations:
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13
In addition to or in place of kale, add any of the following:
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14
chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes.
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15
This is great served with fish or chicken!
