Winter Vegetable Risotto

Risotto makes a simple and healthy meal seem gourmet. I like using this and other risotto recipes when we have guests over. 

15 min prep, 30 min cook, serves 4

1 red bell pepper, diced

1 medium onion, diced

1 small butternut squash, cubed

1 tsp thyme

5 tblspns olive oil, divided

salt and pepper to taste

5 1/2 cups vegetable broth

1/2 cup dry white wine

2 cloves garlic, minced

1 1/2 cups arborio rice

1 cup Parmesan cheese 

Preheat oven to 425. Combine the bell pepper, onion, squash, thyme, 3 tblspns olive oil, salt and pepper in a bowl and mix well. Add to a roasting pan and cook 25 minutes, stirring once or twice. Next, bring the broth and wine to a simmer in a sauce pan. Meanwhile, in a large frying pan, cook the garlic, 2 tblspns olive oil and rice over medium heat about 5 minutes, stirring frequently. Add the heated broth, slowly stirring in one cup at a time, until all has been absorbed. Mix with the roasted veggies and top with Parmesan cheese.