Garden Vegetable Risotto

Description
Makes 6 servings.

Ingredients

 * 1 cup sliced fresh mushrooms
 * ½ cup diced green pepper
 * ½ cup diced red pepper
 * ⅓ cup julienned carrots
 * ⅓ cup julienned yellow squash
 * 2 tablespoons butter or margarine, divided
 * ½ cup minced onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * 2 cups chicken broth
 * 3 cups water
 * ¼ cup grated Parmesan cheese
 * ground white pepper to taste
 * ½ cup heavy cream

Directions

 * 1) Cook mushrooms, peppers, carrots and squash in 1 tablespoon butter in large skillet over medium heat. Remove vegetables; set aside.
 * 2) Cook onion until soft in remaining 1 tablespoon butter.
 * 3) Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
 * 4) Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
 * 5) Stir in cheese, pepper, cream and reserved vegetables; serve immediately.