3turkey or chicken sausage linkssliced 1/4-in thick
1/4cupgrated Parmesan cheese
Salt and pepper to taste
In a large saucepan over medium-high heat, heat butter until hot. Saute onion and garlic in butter until just tender. Stir in rice and stir occasionally until rice is evenly coated with butter (do not allow the rice to brown) Remove pan from heat and slowly whisk in white wine to deglaze pan.
Return rice to medium-high heat and cook stirring occasionally until liquid is absorbed. Pour 1/2 cup chicken broth into pan, and stir occasionally until liquid is absorbed, about 7 minutes. Continue adding chicken broth 1/2 cup at a time using the same method until all the chicken broth is used and rice is tender and creamy (this process should take about 15 minutes in total)
Stir kale, sausage slices, Parmesan, and remaining 1 tablespoon butter into risotto and gently heat through until sausage is warm and kale is wilted. Season risotto with salt and pepper to taste and serve immediately while warm and creamy.
Risotto is best if served immediately after made, as it will firm up and lose it's creaminess the longer it cools.