Vegetable risotto

1. Prepare the Vegetables:
- Peel and dice the sweet potatoes.
- Dice the zucchini.
- Slice the mushrooms.
- Finely chop the onion.
- Mince the garlic cloves.

2. Cook the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes in 1 tablespoon of olive oil and spread them on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until they're tender and slightly golden. Stir halfway through the cooking time. Set aside.

3. Prepare the Broth:
- In a medium saucepan, combine the vegetable broth and water.
- Heat over medium-low heat. Keep it warm but not boiling.

4. Sauté the Vegetables:
- In a large, heavy-bottomed skillet or pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onions and sauté until they are translucent, about 5 minutes.
- Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
- Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

5. Cook the Rice:
- Add the white rice to the skillet and stir to coat it with the oil, butter, and vegetables, cooking for 1-2 minutes until the rice becomes slightly translucent.
- Begin adding the warmed vegetable broth mixture to the rice, one ladleful (about 1/2 cup) at a time, stirring constantly until most of the liquid is absorbed before adding the next ladleful.
- Continue this process, stirring frequently, until the rice is creamy and cooked through, which should take about 18-20 minutes. You might not need all the broth, or you might need a little extra water to reach the desired creaminess.

6. Add the Vegetables:
- When the rice is almost done, about 15 minutes into cooking, add the diced zucchini and continue to stir.
- A few minutes later, add the peas and the roasted sweet potatoes, mixing well to combine.

7. Finish the Risotto:
- Once the rice is fully cooked and creamy, remove the skillet from the heat.
- Stir in the grated parmesan cheese until melted and well combined.
- Taste and adjust the seasoning with salt and pepper if necessary.

8. Serve:
- Spoon the vegetable risotto into bowls or onto plates.
- Optional: Garnish with additional grated parmesan cheese and fresh herbs if desired.