Preheat your oven to 425 degrees F. Line a baking sheet with foil. Toss the Brussels, butternut squash, and carrots with olive oil. Season with salt and pepper and arrange on the baking sheet in a single layer. Toss in the oven to roast for about 25 minutes, stirring once, halfway through cook time. Add the red pepper for the last 8 to 10 minutes of cook time.

Meanwhile, in a large pot, bring the broth and water to a boil. Reduce heat to low and allow to simmer.

In a large dutch oven over medium heat, melt 2 tbs butter. Swirl to coat pan. Add the onion and season with salt, Cook until the onion has softened, stirring, 5 to 7 minutes. Add the garlic and cook for 30 seconds. Add the rice, and toast for about 3 minutes, stirring often. The edges of the rice will become translucent.

Add the wine and cook for 2 to 3 minutes, stirring constantly. Add the tomatoes.

Ladle in 5 cups of the simmering broth to the rice mixture and cook over medium-low heat, covered, for 15-20 minutes, until most of the liquid has been absorbed. Stir only a few times while cooking. Let the rice work it's magic.

Finally, stir in 3/4 cups of the remaining broth into the rice. Remove from heat and stir in the roasted veggies and a few of the mozzarella balls. Stir in the remaining 2 tablespoons butter and season with salt and pepper to taste.

Serve on platters and sprinkle each serving with a few of the mozzarella balls.