Bring to a boil 3 quarts of water and reduce to a rolling simmer.

Heat a skillet on medium heat.

Wash veg, rinse and drain rice and rinse and drain peas (keep aside). Finely chop carrot, celery and onion and mince garlic. Chop buttercup squash into 1/4 thick pieces. Toss veg (except for peas and spinach) in the olive oil and add to hot skillet.

Raise the heat to medium high and sauté veg for about 3 minutes. Then add rice, herbs, seasoning, pepper flakes, bay leaves and black pepper. Allow rice to toast for a minute, stirring to keep from burning. Using a ladle, add about 2 cups worth of the boiling water to the skillet. Stir for a couple of minutes, add salt now if you wish then cover and lower heat to medium-low. Cook for 15 minutes, remove cover and add about 2 cups more water, stir for a couple of minutes and replace cover. The rice should be bubbling throughout the process. Cook for 10 more minutes, then add more water as needed, stir and cover again.

Repeat process and Cook for 10 more minutes, adding more water as needed. Add peas now and cook for 10 minutes more (45 minutes total) and add more water if needed. Test rice for doneness and seasoning, should be cooked completely through but still have a bite like al dente pasta, add more salt to taste if wanted. If done, turn off heat.

Thinly slice lemon and remove seeds. Add lemon slices and spinach and stir until wilted. Stir in coconut milk or cream now or top the dish with it when serving.

Preheat oven to 425˚F before you start the risotto.

Once risotto is simmering away...slice cauliflower into 1/2 think slabs. Cut celery stalks in half. Slice onion into 1/4" thick slices.

Toss everything together and spread out into one layer on baking sheet. Bake for 35 minutes, flipping halfway through so veg browns evenly. Lay roasted veggies over risotto when serving. Enjoy!!!