Winter Squash Risotto with Collard Greens - Full Belly Farm

Ingredients

• 1 1/2 lbs. winter squash, seeded and cut into 1/2 inch dice
• 2 tablespoons olive oil
• salt
• ground pepper
• 1 bunch collard greens, stemmed and washed
• 2 quarts chicken or vegetable stock (or 1 quart stock + 1 quart water)
• 1 small onion
• 2 large garlic cloves
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• pinch of saffron (optional)
• 1/2 cup parmesan cheese
• 3 to 4 tablespoons flat leaf parsley, chopped