Risotto with Tuscan Kale and Toasted Pumpkin Seeds

Ingredients

• 1 tablespoon olive oil
• ½ cup grated Parmigiano-Reggiano
• ¾ pound Tuscan kale (also called cavolo nero or lacinato kale)
• 1 ¼ cups onion
• 1 teaspoon fine sea salt
• 3 ½ cups low-sodium fat-free chicken broth
• 3 ½ cups water
• + 5 more ingredients
• • pumpkin seeds
  • ¹/₃ cup dry white wine
  • 1 ½ cups Arborio rice
  • 3 garlic cloves
  • 2 tablespoons unsalted butter

Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large s...

View full recipe at Epicurious