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Vegan Gluten-Free Baked Butternut Squash Risotto
VEGNEWS14Ingredients
65Minutes
270Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 Tbsp. olive oil
- 1 sweet onion (small, minced)
- 3 cloves garlic (minced)
- 1 tsp. rosemary (miced)
- 1 tsp. salt
- 1 tsp. 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 collard greens (chopped, stems removed)
- 1 cup mozzarella (vegan, style cheese)
- 1/2 cup vegan Parmesan (divided)
- 1 1/2 cups Chex Cereal (gluten-free corn, crushed)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium990mg41% |
| Potassium300mg9% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A120% |
| Vitamin C25% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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