Gluten Free Butternut Squash Baked Risotto - The Conservation Foundation

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