Harvest Vegetable Risotto

Instructions

1. Heat oven to 400°F.
2. Toss the squash, Brussels sprouts and carrots with olive oil on a greased 15x10-inch baking pan. Arrange vegetables in a single layer. Lightly season with salt and pepper. Bake for 30-35 minutes or until vegetables are tender, turning once. Transfer vegetables to a bowl. Keep warm.
3. Meanwhile, bring chicken stock to a gentle boil in a large saucepan over medium heat. Reduce heat to low.
4. Melt butter in a Dutch oven over medium heat. Add shallot; cook and stir for 4-5 minutes or until tender. Add arborio rice and garlic; cook and stir for 2 minutes. Stir in wine; cook and stir until liquid is absorbed.
5. Add 1/2 cup chicken stock; cook and stir until liquid is nearly absorbed. Continue adding chicken stock, 1/2 cup at a time, until creamy and rice is just tender.
6. Reduce heat to low. Fold in the cream, Little Mountain and Dunbarton Blue®; cook and stir for 2-3 minutes or until cheeses are melted. Add the arugula, sage, thyme and vegetables; cook and stir until arugula is wilted. Remove from the heat. Season with salt and pepper.
7. Sprinkle with pecans and additional Dunbarton Blue®.