2 1/4 cups vegetable broth, divided
1 cup uncooked rice
1/2 cup thinly sliced carrots
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/4 cup dry white wine
1/2 cup grated Parmesan cheese.
1/4 teaspoon ground white pepper
Combine rice and 1 3/4 cups of broth in saucepan. Bring to boil and stir. Reduce heat and simmer, covered, 15 minutes or until rice is tender and liquid is absorbed.
Coat a skillet with cooking spray and place over medium high heat until hot.
Saute carrots, squash and zucchini 2-3 minutes or until tender crisp.
Add the wine and cook two minutes longer. Set mixture aside and keep warm.
Add remaining 1/2 cup broth to rice, stir over medium heat until broth is absorbed.
Stir in cheese, pepper and reserved vegetables.
The leftovers fry nicely as risotto cakes.