Baked Gluten-Free Butternut Squash Risotto | VegNews

Ingredients

• 1½ 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
• ⅓ cup white wine
• 3 cups
• vegetable broth
• , divided
• 2 cups butternut squash, cooked and puréed
• 1 cup chopped collard greens, stems removed
• vegan mozzarella-style cheese
• ½ cup
• vegan parmesan
• 1½ cups gluten-free corn Chex cereal, crushed