Combine your favorite root vegetables for a savory and creamy dish that is perfect for those cold winter nights. Salty, savory, and sweet, this risotto is perfectly flavorful and festive for a weekend winter dinner.

Roasted Winter Veggie Risotto Recipe

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4 - 6

INGREDIENTS

2 carrots, cubed
2 parsnips, cubed
1 butternut squash, peeled and cubed
1 tsp rosemary
1 tsp thyme
6 cups vegetable broth
½ cup white wine
3 garlic cloves, minced
1 red onion, diced
1 shallot, diced
1 cup Arborio rice
¼ cup nutritional yeast
1 tbsp lemon juice
Sea salt

INSTRUCTIONS

1. Preheat the oven to 350 F. Place the prepared carrot, parsnip, and butternut squash in a large bowl with olive oil, rosemary, thyme, and salt. Arrange on a baking sheet and roast for 25-30 minutes, until cooked, but not mushy.

2. While your veggies are roasting, cook your risotto. In a large pot, sauté the garlic, onion, and shallot until translucent. Add the rice and cook until you can hear it pop. Add the broth a ½ cup at a time until the rice absorbs the liquid, stirring constantly. Continue to add the broth until the rice is tender and creamy, about 20 minutes. Add in the wine and cook down.

3. Add the nutritional yeast and lemon juice, sea salt to taste. Plate the risotto and add the roasted veggies on top. You can also mix them in with the rice. Garnish with a bit of fresh pepper. Enjoy!

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