In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Bring the stock to a simmer in a medium saucepan and keep it warm over low heat., Heat the olive oil in a large, wide casserole., Add the onion and cook over moderately low heat, stirring often, until it softens, about 8 minutes., Add the rice and cook over moderate heat, stirring, until the grains are coated with the oil., Add the wine and boil until almost evaporated., Stir in the squash., Add about 3 cups of the hot stock to the casserole and cook, stirring constantly with a wooden spoon, until the rice has absorbed most of the stock., Continue to cook the risotto, adding the stock 1 cup at a time and stirring constantly between additions until it is absorbed., The risotto is done when it is creamy and the rice is just tender, about 30 minutes total., Remove the casserole from the heat., Stir in the Parmigiano-Reggiano and season with salt and pepper., Spoon the risotto into 12 warmed bowls or soup plates and serve at once.
[A]: vegetable stock, olive oil, onion, rice, white wine, winter, freshly grated Parmigiano-Reggiano cheese, Salt

[Q]: Preheat oven to 350., Line 15 x 10-inch jelly roll pan with aluminum foil., Prepare cake mix as package directs., Spread batter evenly into prepared pan., Bake 30 minutes or until top springs back., Immediately turn onto towel sprinkled with confectioners sugar., Peel off foil; beginning at narrow end, roll up cake with towel in jelly roll fashion., Cool thoroughly.
[A]: angel food cake mix, condensed milk, lemon juice from concentrate, lemon rind, yellow food coloring, egg whites, cream of tartar, sugar, confectioners sugar

[Q]: Heat about 3 tablespoons olive oil in a saucepan over medium-high heat., Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes., Add in garlic and cook for 2 minutes., Add in wine and prepared marinara sauce, bring to a simmer stirring., Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally., Season sauce with salt and fresh ground black pepper to taste.
[A]:
onion, carrot, celery, green bell pepper, red bell pepper, portabella mushroom, oregano, red pepper, garlic, red wine, marinara sauce, salt