For the Kale: 

Clean the kale by removing the central core and cut into strips.  Wash the kale well and pat dry.
In a pan, fry the whole garlic with the extra virgin olive oil.  Add the kale and cook it on low heat for about 10 minutes, seasoning with salt and pepper.

For the Risotto:

Finely chop the onion and fry in a pan with 50 grams of butter.  Add the rice, and toast with the chopped onion.  Stir in the white wine until it evaporates into the rice and onion mixture.

Clean the pumpkin and cut it into small cubes.  Add 2/3 of the pumpkin to the rice, and season with salt.  Cook the pumpkin by gradually adding water.  After about 10 minutes, add the kale and remaining pumpkin.  Stir the risotto off the heat with the remaining butter and the grated parmesan cheese.  Serve immediately.