Easy Fall Vegetable Risotto

• Produce

  • 2 cups Broccoli florets
  • 2 cups Butternut squash, small
  • 1 cloves Garlic
  • 2 handfuls Kale
  • 1/2 Vidalia/yellow onion

• Canned Goods

  • 1 32-oz. box Vegetable stock

• Pasta & Grains

  • 3/4 cup Delallo arborio risotto rice

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 3 tbsp Delallo extra virgin olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated

• Other

  • red pepper flakes and/or a pinch of freshly-ground nutmeg (optional

Found on fooduzzi.com

Ingredients

• 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)
• ½ vidalia/yellow onion, diced
• 1-2 cloves garlic, minced
• ¾ 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

Directions

• 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...well 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 ½ 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.