Gluten Free Butternut Squash Baked Risotto

Name: Gluten Free Butternut Squash Baked Risotto
Ingredients: 1-1/2 tablespoons olive oil; 1 small sweet onion, minced; 3 cloves garlic, minced; 1 teaspoon miced rosemary; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 cup Arborio rice; 1/3 cup white wine; 3 cups vegetable broth, divided; 2 cups butternut squash, cooked and puréed; 1 cup chopped collard greens, stems removed; 1 cup vegan mozzarella-style cheese; 1/2 cup vegan Parmesan, divided; 1-1/2 cups gluten-free corn Chex cereal, crushed

theconservationfoundation.org

This classic-style risotto takes on a Thanksgiving twist with the extra step of baking it like a casserole. This recipe also works beautifully with other types of winter squash, such as acorn squash...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theconservationfoundation.org.

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