Heat up olive oil in a large pan and add the onion dices, chopped garlic and butternut squash cubes. Cook for a few minutes without giving color and add the risoni. Season with salt, pepper, paprika powder and coriander powder..
Add the squash puree, kale, spring onions, sour cream and parmesan and carefully stir it to combine. Boil all together for one more time and adjust the seasoning with salt and pepper.