Pumpkin, Broccoli & Cheese Risotto

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. Place broccoli florets & diced and peeled pumpkin on the baking sheet, drizzle generously with 2 Tbsp olive oil, and sea salt and pepper to taste. Bake for ~25 mins.
3. After the veggies roast; in a medium saucepan bring stock to a boil & then reduce to a simmer.
5. Bring a separate skillet to medium heat and melt 1 Tbsp of butter with 1 Tbsp of olive oil.
6. When melted; add shallots and stir until soft for ~4 mins. Then add your pumpkin and half your broccoli and muddle them with a wooden spoon to break the pumpkin down. Add arborio rice and coat in the butter, olive oil and shallot & pumpkin mixture. The idea is to “toast” the rice for ~4 mins.
7. Add wine and simmer until most of it evaporates. Remove ½ cup of the simmering broth and add it to the pan with the rice.
8. Stir nonstop until broth is absorbed; ~3 mins. Add another ½ cup of broth and repeat. The trick is to let each broth addition absorb, before adding the next one. The process takes ~25 mins.
9. Remove from heat and mix in the remaining butter, grated parmesan, grated cheddar, and sea salt and pepper, to taste. Top with roasted broccoli.
10. Enjoy it warm with fresh Parm and rosemary or thyme over the risotto.