Creamy Egg and Squash Risotto

In a saucepan, heat broth over medium heat and keep warm over low heat.

In a large saucepan, heat oil over medium heat. Cook squash, onion, garlic, parsley and seasoning, stirring often for about 5 minutes or until starting to brown. Stir in rice until well coated.

Add broth, ½ cup (125 mL) at a time, cooking and stirring until each addition is absorbed before adding the next, for about 16 minutes or until rice is tender and creamy. Stir in kale and cook, stirring for 2 minutes or until wilted, adding more broth if necessary.

Meanwhile, in a bowl, whisk eggs with grated cheese and salt. Remove saucepan from heat and stir in egg mixture until creamy and cheese is melted.

Spoon into shallow bowls and top with fried egg and extra parmesan if desired.