Dinner Tonight: Butternut Squash Baked Risotto

Name: Dinner Tonight: Butternut Squash Baked Risotto
Ingredients: 2 tablespoons extra virgin olive oil; 2 shallots, minced; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves, chopped; 1 1/2 cups arborio or risotto rice; 1/2 cup dry white wine; 1 medium butternut squash, peeled and cut into medium dice, about 4 cups; 4 cups vegetable broth; 1 bunch kale, stems removed and leaves cut into 1/2-inch thick strips; Salt and pepper to taste; Grated parmesan, for serving