Creamy Miso Risotto

Preheat the oven to 400°F. Add 4½ cups water and vegetable broth concentrate to a medium saucepan over medium heat and bring to a simmer. (4-serving meal: use 9 cups water)

Add root vegetable blend, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast vegetables until tender and browned in places, 15 to 17 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Add arborio rice and a pinch of salt to the skillet. Cook, stirring occasionally, until rice is shiny, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you'd like to include wine in the risotto for additional flavor, add ½ cup (1 cup) white wine in this step.

Add ½ cup vegetable broth from the saucepan to the skillet. Cook, stirring often, until broth is mostly absorbed, 3 to 5 minutes. Repeat this process until rice is tender, 35 to 40 minutes. (4-serving meal: use 1 cup vegetable broth from the saucepan) TIP: The rice should absorb most of the broth before you add more.

Once the risotto is tender and creamy, add butter and white miso paste. Taste and add salt and pepper as needed. Remove cooked risotto from heat, add lemon juice, and stir.

Add lemon zest to the roasted vegetables, directly on the baking sheet, and toss. Divide the creamy miso risotto between bowls and top with roasted winter vegetables. Drizzle with sesame oil and sprinkle with sliced scallion. Bon appétit!