The key to making a quick risotto is getting the broth really hot before adding it to the rice. So rather than waiting for the broth to get hot to cook the rice, it's already hot and can start cooking the rice the moment it hits the pan. And for extra delicious risotto, I always add fresh herbs to the broth when it's heating up.
That's how this recipe starts. Add broth and sprig of rosemary to small sauce pan and heat over medium low heat. You don't want it to boil, but want it to be hot. You can forget about this for a while.
In a medium pot, heat butter and olive oil over medium heat. Add diced shallot and minced garlic. Let cook for 5 minutes. Add quartered mushrooms and crushed red pepper flakes. Let the mushrooms cook for about 10 minutes. Add a good dash of salt and pepper at the end of the 10 minutes.
Now add the Arborio rice. No liquid yet. Just add it to the mushrooms and give it a good stir. Doing this allows the rice to soak up the pan flavors before it starts cooking. Let cook for 3-4 minutes.
Now add the hot broth 3/4 cup at a time to the rice. Each time you add broth, add a scoop of pumpkin puree and a dash of salt and pepper. Yes, add salt every time. Let the broth absorb in the rice almost completely before adding the next ladle full.
When you have used all the broth, taste the risotto to make sure it had enough liquid to make the rice soft and creamy. If it needs more liquid still, add water.
After all the liquid has been added, add the kale and freshly grated cheese. Mix so the risotto gets even creamier, and the kale wilts. Make sure the kale is chopped into small pieces or it won't wilt fast enough.