Step 1

Roast the vegetables: Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the cut and cubed vegetables/squash. Drizzle with olive oil and sprinkle with salt, then bake for 20-30 minutes until tender and lightly browned. While the squash bakes, make the risotto on the stovetop.

Step 2

Warm the broth: Heat the vegetable broth in a large pot over medium-low heat until warm, but not boiling. This is for adding to the risotto, and it needs to be warm.

Step 3

Make the Risotto: In a large sauté pan over medium heat, add the vegan butter and let it melt. Now add the shallot and cook for 2-3 minutes, then add the garlic and cook for 1 more minute. Add the rice and stir to coat with the butter, sautéing for about 2 more minutes.

Step 4

Next, add the white wine and stir constantly until the wine is fully absorbed. Stir in the fresh herbs.

Step 5

Add 1/2 cup of the warm broth, and stir until absorbed. Continue adding 1/2 cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente (tender, yet slightly chewy), about 20-30 minutes. The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly.

Step 6

Once all the liquid is absorbed, remove from heat and stir in the grated vegan parmesan cheese. Add salt and pepper, to taste.

Step 7

To serve, place in bowls and add a good serving of roasted vegetables, as well as a sprinkle of parsley and more vegan parmesan, if desired. Enjoy!