Roasted Root Vegetable Risotto with Fresh Sage

Name: Roasted Root Vegetable Risotto with Fresh Sage
Ingredients: 1 small red or golden beet (peeled and cut into 1/2-inch cubes or strips); 1 carrot (cut into 1/2-inch cubes or strips); 1 small turnip or rutabaga (peeled and cut into 1/2-inch cubes or strips); 1 sunchoke (peeled and cut into 1/2-inch cubes or strips); 1/4 cup olive oil; 1/2 cup thinly sliced leeks; 1/2 cup finely minced mushrooms; 2-3 fresh sage leaves; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 5-6 cups mushroom, vegetable, or chicken broth; 1 cup freshly grated Parmesan cheese