1small butternut squashabout 2 pounds peeled, seeded and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepperto taste
2ouncesimported Parmesan cheesegrated, plus more shaved for serving
2ouncesimported Fontina cheeseshredded
1bunch lacinato kalestemmed and roughly chopped
1/4cupdry white wineoptional
Preheat oven to 375°F and adjust oven racks to top-third and bottom-third position. Heat oil in large Dutch-oven over medium heat. Add onions and cook, stirring occasionally, until tender, about 3 to 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Add 3 cups broth and water, and bring to boil over medium-high heat. Remove pot from heat, and stir in rice. Cover with lid and bake on bottom rack until rice is tender, about 35 to 40 minutes.
Meanwhile, toss butternut squash and remaining oil together on rimmed baking sheet until coated. Season with salt and pepper. Bake on top rack, flipping squash halfway through, until tender and light golden-brown, about 30 minutes.
Remove risotto from oven. Stir in remaining broth, Parmesan, Fontina, kale, wine and butter into rice until cheese and butter is melted, kale is wilted and risotto is creamy. Divide between serving bowls. Top with shaved Parmesan and pepitas. Serve and enjoy.