Preheat oven to 400°F. Combine root vegetables, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until tender and browned in places, 17 to 20 minutes.

Meanwhile, combine broth concentrate and 3½ cups water in medium saucepan over medium-high heat and bring to a boil. Reduce heat to low to keep warm.

Heat 2 tsp olive oil in medium nonstick skillet over medium heat. Add walnuts and toast, tossing occasionally, until fragrant and golden brown, 4 to 6 minutes. Using slotted spoon, transfer toasted walnuts to small bowl, leaving walnut oil in skillet. Add lemon zest, just ½ tsp red pepper flakes, and a pinch of salt to toasted walnuts and stir to combine. (TIP: Add more red pepper flakes if you prefer more spice.)

Heat walnut oil in same skillet over medium-high heat. Add shallot and garlic and cook until softened, 2 to 3 minutes. Stir in rice and cook, stirring occasionally, until rice is shiny and quinoa begins to pop, 2 to 3 minutes. Reduce heat to medium-low and transfer ½ cup broth from saucepan to skillet. Stir and simmer until most liquid has evaporated, about 1 minute. Stir in another ½ cup broth and simmer until most liquid has evaporated, 5 to 8 minutes. Continue adding broth ½ cup at a time, stirring frequently, and simmer until rice is tender and liquid has evaporated, a total of 30 to 35 minutes. (TIP: For 4-servings, add 1 cup broth at a time.)

Off heat, stir in pesto, lemon juice, and just half the parmesan and season to taste with salt and pepper. Divide risotto between bowls and top with roasted vegetables. Sprinkle with remaining parmesan, walnuts, and basil. Bon appétit!

For 4-serving meal, double all ingredients except water in step 2; use just 5 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.