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 and pumpkin.
What You Need:
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
What You Do:
1. In a large frying pan over medium heat, heat olive 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 and keep a close eye on rice while you begin the next step.
3. In medium bowl, mix 2 cups vegetable broth with squash. Add 1 cup of squash mixture to the rice and 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 vegetable broth, 1/4 cup at a time until desired tenderness is reached. Salt to taste.
4. Remove rice from stovetop and preheat oven to 385 degrees. Stir in mozzarella and 1/4 cup Parmesan into rice mixture and transfer to 9 x 12-inch casserole dish. Top with remaining Parmesan and Chex. Bake casserole for 15 minutes, until top is golden brown. Serve hot.