Farro Risotto with Acorn Squash and Kale

INGREDIENTS

• 4 tablespoons unsalted butter, divided
• 1 small acorn squash, peeled, halved, seeded, cut into 1/2" cubes
• Kosher salt, freshly ground pepper
• 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