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Baked Butternut Squash Risotto Recipe


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     Baked Butternut Squash Risotto

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4-6

1 1/2 T. olive oil
1 small sweet yellow onion, diced small
1 1/2 tsp. minced garlice (3 cloves)
1 1/2 tsp. dried rosemary (or 1 tsp. fresh)
1 tsp. salt
1 tsp. pepper
1 cup Arborio rice
1/3 cup white wine (chardonnay)
3 cups vegetable broth (or Not-Chicken Broth)
2 cups butternut squash, cooked and pureed
1 cup chopped collard greens, destemmed
12 oz. roasted red pepper, chopped small
1/2 cup vegan parmesan (optional)
1 1/2 cups Corn Chex Cereal, crushed

Preheat oven to 375 degrees farenheit. In a large pan or dutch oven, heat oil and saute onion, garlic, rosemary, salt, and pepper until onions are translucent.
Add Arborio rice and saute until the rice is slightly browned. Stir in white wine and cook until all liquid is absorbed. Reduce heat to medium-low.
Stir in the collard greens and roasted red peppers. Stir in 1 cup each of the vegetable broth and squash mixture alternately to the rice making sure all liquid is absorbed in between additions.
Place mixture into a 9x13 baking dish. Sprinkle with parmesan cheese and top with cereal. Bake for 15-20 minutes until bubbly and top is golden brown.

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