Winter Vegetable Risotto

Ingredients

• ⅔ whole Carrots
• ⅔ whole Parsnips
• 1 ½ cups Butternut Squash
• 2 tsp Fresh Rosemary
• 3 ¾ cups Vegetable Broth
• ⅓ cup Dry White Wine
• 1 ½ cloves Garlic
• ⅔ whole White Onion
• ⅔ cup Arborio Rice
• ⅓ cup Unsweetened Plain Plant Milk
• 1 ½ tbsp Tahini
• 3 tbsp Nutritional Yeast
• 2 tsp Fresh Lemon Juice
• 2 tsp Mirin

Instructions

1. Preheat the oven to 400°F. Toss the diced carrot, parsnip, and butternut squash with the chopped rosemary on a baking sheet in a single layer. Season with salt and pepper to taste. Roast for 15 minutes, until just tender.
2. While the vegetables roast, combine the vegetable broth and white wine in a small saucepan over medium heat. Bring to a simmer, then reduce to medium-low to keep warm.
3. In a large nonstick pot over medium heat, sauté the garlic, onion, and arborio rice dry (no oil needed) for 3 to 4 minutes, stirring frequently, until the rice is lightly toasted and the onion is softened.
4. Add the warm broth mixture to the rice 1 cup at a time, stirring constantly and allowing each addition to be mostly absorbed before adding the next, until the rice is tender and creamy, about 18 to 20 minutes total.
5. Stir in the plant milk, tahini, nutritional yeast, lemon juice, and mirin. Cook for 2 minutes more, stirring until fully combined and creamy.
6. Fold in the roasted vegetables. Season with salt and pepper to taste and serve immediately.