Saffron Risotto Primavera

Ingredients

 * 1/2 cup sliced fresh mushrooms
 * 1/2 cup diced red bell peppers
 * 1/2 cup sliced zucchini
 * 1/2 cup chopped onions
 * 1/2 cup uncooked rice
 * 1 pinch saffron
 * 1/4 cup dry white wine
 * 1 cup [stock]
 * 2 tbsp grated parmesan cheese
 * 2 tsp snipped fresh parsley
 * 1/8 tsp white pepper, ground
 * 1/8 tsp white pepper, ground

Directions
A traditional italian way to cook rice which results in a creamy side dish. Best served hot, as this dish doesn"t wait. Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions in same skillet until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed. Stir in broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, parsley, white pepper, and reserved vegetables. Serve immediately. Nutrition (per serving): 135 calories total fat 1 g (9% of calories)