Lemon Risotto with Roasted Summer Vegetables

2 small zucchini, cut into matchsticks
2 summer squash, cut into matchsticks
? pound green beans, cut into 1 ? inch pieces
1 red bell pepper, cut into matchsticks
1 tablespoon chopped fresh lemon thyme or rosemary
4 tablespoons extra virgin olive oil
salt and pepper
5 ? cups chicken or vegetable broth
? cup dry white wine
? cup lemon juice
1 teaspoon minced lemon zest
2 garlic cloves, minced
1 ? cups Arborio rice
? cup basil leaves, slivered
1 large tomato, seeded and chopped
? cup grated parmesan

Heat oven to 425. Lightly oil a large roasting pan or half sheet pan.

In a large bowl, combine zucchini, summer squash, green beans, bell pepper, and lemon thyme. Add 2 tablespoons of oil and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan and roast for 25-30 minutes, until the vegetables are lightly browned and tender, stirring once or twice for even cooking.

Meanwhile, in a small saucepan, combine broth, wine, lemon juice, and lemon zest. Heat to simmering.

In a large skillet, heat 2 tablespoons of oil over medium high heat. Add garlic and rice and toss to coat. Saute for 3-5 minutes, until rice appears toasted.

Add 1 cup of simmering broth to rice and reduce heat to medium. Cook, stirring, until the broth is mostly absorbed. Continue adding 1 cup of broth at a time, cooking and stirring until it is absorbed. It will take a total of 18-25 minutes for the broth to be absorbed and the rice to become tender and creamy.

Stir the roasted vegetables into the rice. Stir in basil, tomato, and cheese. Season with salt and pepper. Serve immediately.

from The Roasted Vegetable.