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1
Pour chicken broth into a small saucepan.
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2
Heat to a simmer.
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3
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter.
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4
Add diced onions and diced carrots.
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5
Stir and cook for a minute or two.
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6
Add cauliflower and cook for a minute.
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7
Add broccoli and cook for 30 seconds.
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8
Add squash and cook for 30 seconds.
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9
Sprinkle in salt and stir.
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10
Remove from pan and put on a plate.
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11
Set aside.
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12
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan.
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13
Heat over medium-low heat.
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14
Add rice and stir, cooking for 1 minute.
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15
Add half the wine and 1 1/2 teaspoons kosher salt.
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16
Stir and cook until liquid is absorbed.
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17
Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed.
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18
Add other half of wine and cook until absorbed.
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19
Add green onions and peas, stirring to combine.
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20
Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it.
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21
Check salt content and add more salt if necessary.
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22
Once rice is cooked, remove from heat.
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23
Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
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24
Serve on a plate with a sprig of dill.
