1 T olive oil
1-1/2 c chopped onion
1-1/2 c arborio rice
1/2 c dry white wine
5 c chicken or vegetable broth
3 c finely chopped, stemmed kale
1 c cooked, puréed squash
1 t grated lemon zest, optional
1/8 t grated nutmeg
1/2 c grated Parmesan cheese, plus more for serving
salt and pepper, to taste
1. Bring the broth to a simmer over low heat. Keep at this simmer.
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, stirring frequently, about 5 minutes. Add rice and stir to coat with oil for about 2 minutes. Add 1/2 c white wine and stir until evaporated.
3. Add 1 c of the simmering broth and cook, stirring frequently, until the liquid is absorbed. At this point add the kale, mixing it in well. Add 1/2 c of the broth and stir until it is absorbed. Keep adding broth, in 1/2 c increments, until the rice is just tender and creamy, about 20 minutes total. (You may not use up all of the broth.)
4. Add the puréed squash, lemon zest, nutmeg, cheese, salt, and pepper, combining well, and cook until heated through. Serve at once, with additional cheese, if desired.