Farro Risotto with Acorn Squash and Kale recipes

Name: Farro Risotto with Acorn Squash and Kale recipes
Ingredients: 4 tablespoons unsalted butter, divided; 1 small acorn squash, peeled, halved, seeded, cut into 1/2 cubes; freshly ground pepper; kosher salt; 1/2 bunch red Russian or other kale (about 5 ounces), center stems removed, leaves torn; 1 tablespoon vegetable oil; 3/4 cup farro; 1/4 cup diced white onion; 1 small garlic clove, very thinly sliced; 1/4 cup dry white wine; 2 cups vegetable stock mixed with 2 cups water, warmed; 1/4 cup finely grated Parmesan