Winter Squash and Kale Risotto with Pine Nuts

2 tsp olive oil
1 cup diced yellow onion
3 cloves garlic, minced
1 cup Arborio or short-grain rice
2 Tbsp pine nuts
2 (10 oz) cans of low-sodium, fat-free vegetable broth
1 12 oz package frozen winter squash, thawed slightly and diced
2 cups finely chopped fresh kale

Heat oil in a large, shallow saucepan over medium heat. Add salt, onion and garlic, and sauté 2 minutes. Stir in rice and pine nuts and toast for about 2 minutes, stirring occasionally. Add ½ cup broth; cook on medium-low heat, stirring often, until liquid is nearly absorbed. Add remaining broth in the first can, 1/2 cup at a time, stirring often until each addition is nearly absorbed before adding the next. Add diced squash, and from the second can, 1/2 cup of broth. Stirring often. Add remaining broth, 1/2 cup at a time as before. Along with the last 1/2 cup of broth, add the kale. Cook mixture until all broth is absorbed and kale is soft and bright green.

Fruit: 0
Vegetables: 3
Meat: 0
Milk: 0
Fat: 1
Carbs: 1
Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.