Risotta with Winter Squash and Collards

I made risotto for the first time last fall and discovered how much I loved it. Curtis and I really liked the dish--it was quite tasty and rather healthy too between the orange winter squash and the sturdy leafy greens. I will definitely make it again, even though the kids didn't eat it. These proportions make enough to serve 3 - 4 adults as a side dish. I roasted the squash and blanched the collards in the afternoon and then just assembled it at dinner time.

Risotto with Winter Squash and Greens
adapted from the New York Times

3/4 lb winter squash (of the orange variety--kabocha, butternut, etc), peeled, seeded and cut into 1/2" dice
1 T extra virgin olive oil
salt and freshly ground pepper, to taste
1/2 lb collard greens or kale, stemmed and washed
1 qt chicken stock
1 small onion, chopped
2 large garlic cloves, minced
3/4 c arborio rice
1/4 c dry white wine
pinch of saffron
1/4 c freshly grated Parmesan cheese
1 - 2 T flat leaf parsley, chopped (optional)

Toss the squash with 1/2 T olive oil, season with salt and pepper, and spread on a well oiled baking sheet. Roast in a preheated 425 degrees oven for 30 minutes, stirring every 10 minutes , or until the squash is tender and caramelized. Set aside. Meanwhile, blanch the collard greens in a large pot of boiling, salted water. Blanch for 4 minutes and then cool immediately by plunging into ice water and rinsing it with cold water. Drain and squeeze out any extra water. Chop coarsely. (You can do to this point ahead of time).

Bring the stock to a simmer in a saucepan. Heat the remaining oil in a medium saucepan and add the onion. Saute for three minutes or until the onion begins to soften. Add the garlic and a dash of salt. Cook for another minute and add the rice. Cook, stirring, until the grains of rice are separate. Stir in the wine and cook over medium heat, stirring constantly. When the wine has almost evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. Bring to a slow boil. Cook, stirring frequently until stock is just about absorbed, then add another ladleful of stock. Continue in this way, adding more stock when the rice is almost dry, until the rice is tender all the way through, about 20 - 25 minutes. Taste and adjust seasonings. Add the remaining roasted squash and another 1/2 c stock to the rice. Stir in Parmesan and parsley and remove from heat. Serve immediately.