Autumn Oven Risotto with Parmesan & Fontina – I Love Imported Cheese

Ingredients

• 3 tablespoons olive oil (divided)
• 1 small yellow onion (chopped)
• 2 cloves garlic (minced)
• 4 cups low-sodium chicken broth (divided)
• 1 cup water
• 1 1/2 cups arborio rice
• 1 small butternut squash (about 2 pounds peeled, seeded and cut into 1/2-inch cubes)
• Kosher salt and freshly ground black pepper (to taste)
• 2 ounces imported Parmesan cheese (grated, plus more shaved for serving)
• 2 ounces imported Fontina cheese (shredded)
• 1 bunch lacinato kale (stemmed and roughly chopped)
• 1/4 cup dry white wine (optional)
• 3 tablespoons unsalted butter
• 1/2 cup toasted pepitas