Risotto With Kale and Toasted Pumpkin Seeds

3 1/2 cups chicken broth

3 1/2 cups water

1 teaspoon fine sea salt

1 bunch kale, ribs/stems removed

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

Accompaniment: Toasted pumpkin seeds

Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Stir kale into broth and simmer, stirring occasionally, until tender, 5-10 min. Transfer kale with tongs to a  sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale. Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-qt heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 min. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 min. Add rice and cook, stirring, 1 min. Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17-18 min. (There will be leftover broth.) Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 min. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth. Serve sprinkled with toasted pumpkin seeds.  From Gourmet, Sept. 2002.