Risotto with collard greens, butternut squash and white wine.

A more complex recipe, but really delicious. I got this from the NY Times Recipes for Health section.

Peel, deseed and dice 2 small or one large butternut squash. Toss with olive oil, salt and pepper and roast at 425 deg F for 30-40 minutes, until tender. Get a large pot of water boiling. When it is boiling, add 1 lb of destemmed collard greens and blanch for 4 minutes. Plunge into ice water, then squeeze dry and chop roughly.

In a large pot, get 2 quarts water and stock simmering. In another large pot, thinly slice and saute one medium onion over medium-high heat. Add 3 small garlic cloves. When the onions are translucent and the garlic is fragrant, add 1 tbsp olive oil and 1 1/2 C arborio or carnaroli rice. Stir until rice is oily and grains are separate. Add 1/2 C dry white wine (sauvignon blanc or pinot grigio would be good) and allow the wine to bubble slowly with the rice. Add the 1/3 of the squash and all of the collards and stir until mixed. When the rice is about dry, add 1-2 ladlesful of the stock, each time stirring occasionally until the rice is nearly dry. This should take 20-30 minutes - the rice should be tender and chewy, also creamy. Turn the heat to low, add 1/2 C of the stock, 3-4 tbsp fresh chopped parsley and 1/2 C grated parmesan. Add salt or pepper to taste and serve immediately.