Squash and Kale Risotto

Since the boys loved the first risotto, I thought I'd try this one! THis is from the Moosewood Low Fat Cookbook.
Squash and Kale Risotto
4 1/2-5 cups vegetable stock
1 cup minced onion
2 -3 teaspoons olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine (optional)
2 cups peeled and cubed winter squash (I used 1/2 a can of pureed butternut squash. It's what I had.)
3 cups stemmed and chopped kale , packed (about 1/2 pound before stemming, May use other greens)
1/8-1/4 teaspoon nutmeg (I omitted, I didn't think it would "wow" me.)
1 teaspoon freshly grated lemon zest
salt & fresh ground pepper
1/4 cup grated pecorino cheese or 1/4 cup parmesan cheese
Directions:
1 Bring the vegetable stock to a boil and then reduce it to a simmer.
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.
3 Add more oil, if necessary, to prevent sticking.
4 Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil.
5 Add the wine, if using.
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.
7 Add the squash and the kale and stir.
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.
9 Add the nutmeg, lemon peel, and salt and pepper to taste.
10 Remove the risotto from the heat, stir in the cheese, and serve immediately.

Read more: http://www.food.com/recipe/squash-and-kale-risotto-104850#ixzz1kKIRvc00