1. Heat 1/4 cup olive oil over medium heat. Add mushrooms and cook, stirring occasionally, until tender and pan is dry, about 10-15 minutes. Stir in kale and cook until wilted, about 3-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
2. Bring 2 quarts of water to a full rolling boil.
3. Combine 1 quart of cool tap water and 1 package of Pioneer® Roasted Chicken Gravy Mix in a separate container. Mix with a wire whisk until lump-free.
4. Pour Gravy Mix into boiling water. Stir until gravy returns to a boil. Simmer for 1 minute while stirring constantly. Remove from heat.
5. Bring 2 quarts of water to a simmer over medium low heat.
6. Heat remaining oil in pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 5-6 minutes. Stir in rice and cook, stirring constantly, until translucent, about 3-4 minutes. Stir in 2 cups of water. Simmer over medium-low heat, stirring constantly, until liquid is completely absorbed, about 3-5 minutes. Ladle in the remaining 2 cups of water and cook, stirring often, until absorbed. Ladle in 2 cups of gravy at a time, and cook, stirring often, until the rice is fully cooked and risotto resembles slow-moving lava, about 12-15 minutes. Remove from heat and stir in half the mushroom and kale mixture and Parmesan until combined.
7. Maintain internal risotto temperature at 165°F during service. Pour 1 1/2-2 cups of risotto onto serving plates. Garnish with a 1/4 cup of mushroom and kale mixture and additional Parmesan cheese, and serve.