For the roasted veggies

1. Preheat oven to 400 degrees
2. Add all the diced veggies to a parchment paper lined baking sheet and toss with the olive oil + plenty of salt and pepper
3. Roast for 20 minutes, toss, and roast for another 20 minutes
4. Season to taste with salt and pepper

For the risotto

1. Add your olive oil to a large skillet over medium heat. Add your shallot and garlic + salt and pepper and cook until soft
2. Add your arborio rice and cook, stirring constantly, for a few minutes
3. Add the wine and stir until it has absorbed into the rice. It’ll happen pretty quickly. Season well with salt and pepper
4. From here, add your broth 1/2 cup – 1 cup at a time. After each addition, stir often and gently simmer until the broth is mostly absorbed. When absorbed, add the next 1/2 – 1 cup of broth. Do this until all 6 cups have been used
5. To make cashew cream, add your raw cashews + 3/4 cups water to a blender. Blend for about a minute until totally smooth. If you don’t have a high powered blender like a Vitamix or Blendtec, you’ll have to boil the cashews for 10 minutes first and then drain (or soak overnight and drain).
6. Once the last of the broth has been added to the rice and been absorbed, stir in your cashew cream and then turn off the heat. Add your lemon zest and lemon juice. Stir to combine and season to taste with salt and pepper
7. To serve, spoon risotto into wide bowls or a plate and then top each serving of risotto with roasted veggies!