Risotto with Tuscan Kale and Toasted Pumpkin Seeds Recipe

Ingredients

• 3 1/2 cups low-sodium fat-free chicken broth
• 3 1/2 cups water
• 1 teaspoon fine sea salt
• 3/4 pound Tuscan kale (also called cavolo nero or lacinato kale)
• 1 1/4 cups finely chopped onion
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 1/2 cups Arborio rice (10 ounces)
• 1/3 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano (3/4 ounce)
• Accompaniment:toasted pumpkin seeds