Winter Vegetable Risotto

• 1 medium-size fennel bulb, diced and stalks discarded
• 1 medium-size red bell pepper, diced
• 1 small onion, diced
• 1 small butternut squash (about 1 pound), peeled, seeded, and diced
• 1 tablespoon chopped fresh rosemary or thyme leaves
• 5 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 5½ cups high-quality neutral-tasting chicken or vegetable broth
• ½ cup dry white wine
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• Freshly grated Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the fennel, bell pepper, onion, squash, and rosemary. Add 3 tablespoons of the oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan.
3. Roast for 20 to 25 minutes, until the vegetables are lightly browned and tender, stirring once or twice during the cooking.
4. Meanwhile, in a small saucepan over medium heat, combine the broth and wine and heat to simmering.
5. In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the garlic and rice and toss to coat. Sauté for 3 to 5 minutes, until the rice appears toasted.
6. Add 1 cup of the simmering broth mixture to the rice and reduce the heat to medium. Cook, stirring, until the broth is mostly absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as it is absorbed. It will take a total of 18 to 25 minutes for all the broth to be absorbed and the rice to become tender and creamy.
7. Stir the roasted vegetables into the rice. Season to taste with salt and pepper.
8. Serve at once. Pass the Parmesan cheese at the table.