Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Add diced butternut squash and broccoli to the lined baking sheet. Drizzle with 1 Tbsp. avocado oil, season with salt and pepper and toss with your hands to ensure vegetables are well coated. Place in the oven until the squash is fork-tender, 20-25 minutes. Note: keep an eye on the broccoli to ensure it doesn’t get overcooked. You may need to remove it before the squash is fully done.
While the vegetables are roasting, add vegetable stock to a medium saucepan and heat until just about to boil. Reduce to a simmer.
Once the stock is simmering, start making your risotto. Heat a medium-sized skillet over medium-low heat. Add 1 Tbsp. avocado oil oil and the diced onion, season with salt and pepper, and sauté until onion is translucent, about 5 minutes. Add minced garlic and stir to combine.
Reduce the heat to low, and add risotto rice and stir to coat in the avocado oil.
Toast the rice for a minute or two, then add 1 cup of simmering stock, season with salt and pepper to taste, and stir. The key to good risotto is almost constant stirring. It develops the starch lending to the creaminess of classic risotto.
When the stock as been almost completely absorbed, add another cup of stock, continuing to stir. Continue to repeat the process until rice is al dente (soft with a little chewiness to it), anywhere from 30-45 minutes. You may not need all of the stock depending on the type of rice you choose.
Add Daiya cheese if using and nutritional yeast to the mixture at the end of cooking. Add red pepper flakes or nutmeg if desired.
About 5 minutes before your risotto is finished cooking (about the 1/2 hour mark into preparation), add 1 Tbsp. avocado oil, kale, salt, and pepper to a skillet. Sauté until kale is tender and bright green, about 3 minutes.
Assemble your risotto: Add butternut squash, broccoli, and kale to the risotto and mix well. Top with additional Daiya cheese if using and/or freshly-cracked pepper.