Winter Squash and Kale Risotto with Pine Nuts

2 tsp olive oil
1 cup yellow onion, diced
3 cloves garlic, minced
1 cup of Arborio or short-grained rice
2 Tbsp pine nuts
2 (10 oz) cans of low-sodium, fat-free vegetable broth
1 (12 oz) package of frozen winter squash, thawed slightly and diced
2 cups fresh kale, finely chopped

Heat oil in a large, shallow saucepan over medium heat. Add salt, onion and garlic, and sauté 2 minutes.

Stir in rice and pine nuts and toast for about 2 minutes, stirring occasionally.

Add 1/2 cup broth; cook on medium-low heat, stirring often, until liquid is nearly absorbed. Add remaining first can of broth, 1/2 cup at a time, stirring often until each addition is nearly absorbed before adding the next.

Add diced squash, and from the second can, 1/2 cup of broth. Stirring often. Add remaining broth, 1/2 cup at a time as before. Along with the last 1/2 cup of broth, add the kale. Cook mixture until all broth is absorbed and kale is soft and bright green.

Makes 4 servings
Source: National Cancer Institute