Squash Risotto and Kale

Plate full of squash cut into cubes - this is a rough estimate
5 or 6 large leaves of kale de-stemmed and roughly cut into strips
1 Onion (finely chopped)
Vegetable stock
Risotto rice (try to get the best you can)
Glass of white
Parmesan cheese
A good grind of pepper
(serves 2)

1. Taking a large saucepan fry the chopped onion gently for about 5 to 10 minutes.
2. Take the chopped squash and add to the onions. Cook on for 4 or 5 minutes.
3. In a separate pan heat up your vegetable stock.... I tend to use one stock cube and about a 500 ml of water... this is approximate - you will have to experiment.
4. Add your risotto rice to the squashand onion and stir through.
5. Start adding your vegetable stock to the rice a little at a time stirring constantly. Let the stock reduce down and when the mixture begins to stick a little to the bottom add more stock gradually.
   
6. Keep on adding the stock ladle by ladle and stirring constantly. After about 15 minutes or maybe more - risotto is not an exact science - your rice should be reaching the correct consistency - the grains or rice should be soft.
7. Towards the end of cooking take your kale and place in a saucepan with some oil that has been pre-heated on a quite high heat. Cook until the kale is quite crispy (but not burnt) and drain on some kitchen paper.
   
8. Back to the risotto, give a good stir and add the glass of wine.
9. Keep stirring for about 3 minutes.
   
10. If you are using cheese grate a good handful and stir into the risotto with a good grind of pepper.
    
11. Plate up and decorate with the crispy kale and a little grated cheese if you are using that.