Butternut Squash Risotto with Chicken, Kale, and Shiitake Mushrooms

I'm feeling creative tonight and this is what I came up with after tearing apart my kitchen. This week's produce delivery included lots of fall veggies, so stay tuned for more deliciousness! I think this is my favorite time of year, food-wise. Come to think of it, this is my favorite time of year weather-wise, too. Hooray for long-sleeves!

I guess it was good because Alexander licked his bowl clean, kale and all.

Butternut Squash Risotto with Chicken, Kale, and Shiitake Mushrooms
Serves 4 at 384 calories a serving

2 cups peeled and cubed butternut squash
1 teaspoon real maple syrup
1 teaspoon dry crushed rosemary
1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 cup dry arborio rice
1 cup chopped shiitake mushrooms
4 cups fresh chopped kale (or baby spinach)
8 ounces cooked chicken breast, diced
1 tablespoon dry sherry
3 cups chicken broth
1/4 cup shredded Romano cheese

1. Steam the squash for 15 minutes or until soft. Puree in a food processor or blender with the maple syrup and rosemary and set aside.
2. Heat the olive oil in a large high-sided pot on medium-high. Cook the onion and garlic until translucent. Add the rice and stir until coated in the oil. Add the mushrooms and kale and cook until the kale shrinks down some, about 2-3 minutes. Add the chicken, stir, then add the sherry.
3. Add the squash puree and stir. Reduce the heat to medium and add 1 cup of the chicken broth. Cook until absorbed (about 5 minutes) and then add another cup of the broth. Cook until all the broth is absorbed again, then add the rest of the broth. When that's fully absorbed, turn off the heat and stir in the cheese. Make sure you stir it quite a bit the whole time it's cooking, otherwise it will stick.
4. Serve and enjoy!

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