Baked Risotto with Roasted Vegetables.

Olive Oil

Salt and Pepper

Sweet Potato, cut into large chunks

Brussel Sprouts, cut in half

Medium Carrots, tops removed and chopped into large chunks

Yellow Onion, peeled and cut into quarters

Head of Broccoli, stem removed and cut into large chunks

Whole Mushrooms, cut in half

Olive Oil

Yellow Onion, small dice

Arborio Rice

Dry White Wine

+ ¼ Cup Chicken Broth

Salt

Black Pepper

Butter

Shredded Parmesan Cheese, plus extra for topping