Preheat oven to 400 degrees F In 3 1/2 quart Dutch oven over medium heat, warm 2 Tbs. oil. Add onions and red bell pepper; cook, stirring occasionally, until soft, about 8 minutes. Add garlic, thyme and salt; cook 1 minute. Add rice; cook, stirring occasionally, until lightly toasted, 2-3 minutes. Add wine; cook 1 minute. Stir in 3 cups broth, increase to medium-high and bring to simmer. Cover and bake, stirring once halfway through, until rice is tender and liquid is absorbed, 25-30 minutes. Cook broccoli in large saucepan until tender, 25-30 minutes. Stir in remaining 1 cup broth into risotto; stir in cheese, butter, broccoli, salt and pepper to taste.