Ingredients

Makes 4 main-course servings

　　3 1/2 cups low-sodium fat-free chicken broth

　　3 1/2 cups water

　　1 teaspoon fine sea salt

　　3/4 pound Tuscan kale (also called cavolo nero or lacinato kale)

　　1 1/4 cups finely chopped onion

　　1 tablespoon olive oil

　　2 tablespoons unsalted butter

　　3 garlic cloves, minced

　　1 1/2 cups Arborio rice (10 ounces)

　　1/3 cup dry white wine

　　1/2 cup grated Parmigiano-Reggiano (3/4 ounce)

　　Accompaniment:toasted pumpkin seeds

　　

Step 1

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 sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.

　　

Step 2

Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.

　　

Step 3

Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.)

　　

Step 4

Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth. Serve sprinkled with toasted pumpkin seeds.