Both hearty and comforting, this delicious, veggie-packed risotto is sure to warm you up.

Preparation

Bring a small pot of well-salted water to a boil. Prepare a bowl with ice water. Add the carrots to the boiling water and cook until just tender, about 5 minutes. Using a slotted spoon, transfer the carrots to the ice water. Add the green beans to the boiling water and cook until bright green, about 2 minutes. Drain and transfer to the ice water with the carrots. Drain and set aside.

Heat the olive oil in a 4-quart sauce pan over medium heat. Add the onion, garlic, thyme and bay leaf and cook, stirring, until the onions become translucent, about 5 minutes.

Add the cremini mushrooms and stir to coat with the oil. Add the rice, stirring constantly, and cook until the rice is coated in the oil and starts to turn translucent around the edges, about 2 minutes. Stir in the white wine and cook until all of the liquid has been absorbed.

Add about ½ cup of the stock, stirring constantly. Once all the stock has been absorbed, add another ½ cup, stirring and waiting until it has been absorbed before continuing. Continue until the rice is tender with a little bite in the center. (You may not need all the broth, and if you need more, you can use warm water.) The dish will become creamy with the starchiness of the rice.

Stir in the carrots, green beans, yellow squash, zucchini and chard until warmed through. Add the butter and lemon juice and stir to combine. When the butter is completely incorporated, remove from heat and stir in the Parmesan cheese. Season to taste with salt and pepper and serve immediately.