Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the risoni; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
Heat the olive oil in a large frypan over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the frypan with a lid and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the risoni along with the lemon juice, nutmeg and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.