Easy Fall Vegetable Risotto
- 3 Tbsp. DeLallo Extra-Virgin Olive Oil, divided
- 2 cups small-diced butternut squash
- 2 cups broccoli florets
- 1 32-oz. box vegetable stock (about 4 cups)
- 1/2 vidalia/yellow onion, diced
- 1-2 cloves garlic, minced
- 3/4 cup DeLallo Arborio Risotto Rice
- 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.