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]: In a large bowl, combine all ingredients.
[A]: grape tomatoes, salad croutons, string cheese, basil, red wine vinegar, olive oil, garlic

[Q]: Preheat oven to 375 degrees F (190 degrees C)., Crumble hamburger into a 9x13 inch baking pan., Sprinkle meat with garlic powder, salt and pepper., Cover the hamburger with tater tots., In a bowl, stir together mushroom soup, celery soup and milk., Pour the soup mixture over the potatoes and hamburger and sprinkle with additional garlic powder., Bake in preheated oven for 60 minutes.
[A]:
ground beef, garlic, salt, tater tots, condensed cream, condensed cream, milk, garlic