Recipe Club: Gluten-Free Butternut Squash Baked Risotto
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Gluten-Free Butternut Squash Baked Risotto
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Butternut Squash Baked Risotto
This baked risotto is a delicious, gluten-free way to enjoy one of fall's most quintessential ingredients: butternut squash. Acorn squash or pumpkin can also be used for a truly autumnal addition to your holiday table. Classically creamy, cheesy, and baked to bubbly perfection, it will be an instant hit with friends and family, whether or not they steer clear of wheat. For more allergen-free recipes, try our Vegan Birthday Party Menu for festive (and kid-friendly) treats.
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Serves 6
What You Need:
1-1/2 tablespoons olive oil
1 small sweet onion, minced
3 garlic cloves, minced
1 teaspoon minced fresh 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, de-stemmed
1 cup vegan mozzarella cheese
1/2 cup vegan Parmesan, divided
1-1/2 cups gluten-free corn Chex cereal, crushed
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What You Do:

1. In a large frying pan over medium heat, heat oil. Sauté onion, garlic, rosemary, salt, and pepper until onions are translucent, about 10 minutes. Stir often to prevent burning.

2. Add Arborio rice and sauté until rice is browned, about 5 minutes. Stir in white wine and cook until all liquid has been absorbed. Reduce heat to medium-low.

3. In medium bowl, mix 2 cups vegetable broth with squash. Add 1 cup squash mixture to rice. Let cook until absorbed, stirring continuously. Add collard greens and stir to combine. Add remaining squash mixture to rice and cook until absorbed, about 20 to 25 minutes. If rice is not yet tender, add in remaining 1 cup vegetable broth, 1/4 cup at a time, until desired tenderness is reached.

4. Remove rice from stovetop and preheat oven to 385 degrees. Stir mozzarella and 1/4 cup Parmesan into rice mixture and transfer to 9 x 12-inch casserole dish. Top with remaining Parmesan and cereal. Bake casserole for 15 minutes, until top is golden brown. Serve hot.

Photo: Allyson Kramer

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