Pumpkin Kale Risotto

This recipe is from Katie Gatlin.

Preheat the oven to 375 degrees F.

Cut into large wedges and scoop out the seeds and slimy strings (that's the technical term) of:

-1 sugar pumpkin

Drizzle the pumpkin wedges with:

-olive oil

-salt and pepper

Bake on a cookie sheet for about 20 minutes, or until you can pierce it with a fork easily. Let them cool, and then peel off the skin and chop the pumpkin into bite-sized pieces. Set aside.

In a medium pot, keep warm over low heat (until we're ready):

-5 c. vegetable stock

In a heavy-bottomed pot, heat:

-¼ c. extra-virgin olive oil

Add in, and cook over medium heat until browned and soft (about 5-8 minutes):

-1 c. diced onion

-1 Tbs. finely chopped garlic

-salt and pepper

Then add and stir until "translucent" - it will look just a little more clear and less white (about 2 minutes):

-2 cups arborio rice

Add in and stir continuously until the liquid is absorbed:

-2 c. dry white wine

Add in the vegetable stock 1-2 cups at a time, stirring continuously, until the liquid is absorbed. Then repeat until you've used up the stock and the rice is cooked.

Lower the heat, and stir in:

-the roasted pumpkin pieces

-½ c. pumpkin puree

-¼ c. fried sage (cooked in hot oil for about 4 minutes, and drained - reserve a few pieces for garnish)

-2 c. roughly chopped kale

-1 tsp. dried oregano

Let those flavors combine for a few minutes. Then stir in:

- ½ c. grated Parmesan

-2 or 3 Tbs. butter

Taste, and adjust the seasonings, adding more salt, pepper, and/or garlic powder as necessary. Top with shaved Parmesan and a few pieces of the fried sage, and enjoy immediately!