Combine the first six ingredients for the kebabs in a bowl. Add the vegetables and toss to coat. Divide and thread the vegetables on 4 long skewers and place on a baking tray; season with salt. Preheat the oven to 425 degrees F.
Heat the oil for the risotto in a pot over medium heat. Add the onion and cook until tender. Add the rice and cook, stirring, about 2-3 minutes. Add the wine and cook until it is almost fully absorbed by the rice. Add 1 cup of the stock, adjusting the heat so it gently simmers, and cook until it is almost fully absorbed by the rice. Add the remaining stock 1 cup at a time, making the next addition when the rice has almost absorbed the last, and cook until rice is tender. While this occurs, roast the kebabs 20 minutes, turning once. When the rice is tender, mix in the cheese, salt and pepper. Divide the risotto among 4 bowls. Top each with a roasted vegetable skewer and serve.