2–4 Tbsp. grated parmesan cheese (vegans can use nutritional yeast!)
red pepper flakes and/or a pinch of freshly-ground nutmeg (optional)
2 handfuls chopped kale
salt + pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Add diced butternut squash and broccoli to the lined baking sheet. Drizzle with 1 Tbsp. olive oil and season with salt and pepper. Place in the oven until the squash is fork-tender, 20-25 minutes.
Meanwhile, add vegetable stock to a medium saucepan and heat until hot. Reduce to a simmer.
After the stock is at a simmer, make the risotto. Heat a medium skillet over medium-low heat. Add 1 Tbsp. olive oil and the diced onion, season with salt and pepper, and sauté until onion is translucent, about 5 minutes. Add minced garlic and stir to combine.
Reduce the heat to low, and add arborio rice and stir to coat in the olive oil (you can add a little more to the pan if needed!).
Toast rice for a minute or two, then add 1 cup of simmering stock, season with salt and pepper, and stir. The key to a good risotto is nearly-constant stirring because it develops the starch that makes your risotto super creamy and delicious…we’ll be working those arm mussels today!
When the stock as been mostly absorbed, add another cup of stock, stirring frequently. Repeat this process until your rice is al dente (soft with a little chewiness to it), anywhere from 30-45 minutes. You may not need all of the stock; I only used about 3 and 1/2 cups.
Add cheese/nutritional yeast to the mixture at the end of cooking. Add red pepper flakes and/or nutmeg if desired.
About 5 minutes before your risotto is finished cooking, add 1 Tbsp. olive oil, kale, salt, and pepper to a skillet. Sauté until kale is tender.
Assemble your risotto: Add butternut squash, broccoli, and kale to the risotto and mix well. Top with additional cheese and/or freshly-cracked pepper.