Baked Risotto with Roasted Vegetables

Peel and quarter the single Yellow Onion (1/2) .

Halve the Mushrooms (2 1/4 cups) and Brussels Sprouts (10) . Chop the Carrots (4) into large chunks. Cube the Sweet Potato (1) . De-stem and cut the Broccoli (1 head) into large chunks.

Line a large baking sheet with tinfoil and lay the chopped sweet potato, brussels sprouts, medium carrots, quartered yellow onion, and broccoli in a single layer on baking sheet. Drizzle with Olive Oil (2 Tbsp)

Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and place in preheated oven for 45 to 50 minutes, until fork tender. Add Mushroom when 20 minutes are left in cooking time.

While the vegetables roast, start the risotto, Heat Olive Oil (1 Tbsp) over medium-high heat in a dutch oven or another pan that can be transferred to the oven. Add diced yellow onion and cook until translucent - about 3 to 5 minutes.

Add Arborio Rice (3/4 cup) and stir to coat with oil.

Add Dry White Wine (4 Tbsp) and cook until most of the wine is evaporated, about 3 minutes.

Add Chicken Broth (2 1/4 cups) , Salt (1 tsp) , and Ground Black Pepper (to taste) and bring to a boil.

Remove risotto from oven and stir in remaining Chicken Broth, Butter (2 Tbsp) , and Shredded Parmesan Cheese (1/2 cup) . Remove vegetables from oven once fork tender.