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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
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1st Keep
 petillante
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