Squash Risotto with Tuscan Kale

Ingredients

• Risotto

  • 8 cups (2 litres) chicken broth
  • 1/2 tsp saffron threads
  • 4 cups (600 g) butternut squash, peeled and cut into large dice
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 tbsp butter
  • 2 cups (420 g) arborio or carnaroli rice
  • 1 cup (250 ml) white wine
  • 1 cup (70 g) Parmesan cheese, freshly grated

• Kale

  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
  • 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped