Heat broth in a medium pot with a lid. Keep warm on the stove while preparing the risotto.
Heat 1 tablespoon of the oil over medium heat in a very large skillet or a pot. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Add the kale and stir until wilted, about 2 minutes. Remove sausage and kale from the pan and set aside until later.
Return pan to medium heat and add remaining tablespoon of oil. Add onion and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and cook, stirring constantly, until the outer shell is lightly toasted, about 2-3 minutes.
Add the wine and pepper and stir until liquid is almost all absorbed, scraping up any browned bits on the bottom of the pan in the process. Add broth, 1/2-1 cup at a time, stirring frequently until it is absorbed but not sticking to the bottom of the pan and then adding another 1/2-1 cup of broth. Continue this process until all of the broth has been added and absorbed. The rice should be just tender and the mixture should be creamy.
Remove from heat and stir in parsley. Stir in cooked sausage and kale. Serve warm and enjoy!