Garden Vegetable Risotto

Description
Makes 6 servings.

Ingredients

 * 1 cup sliced fresh mushrooms
 * 1/2 cup diced green pepper*
 * 1/2 cup diced red pepper*
 * 1/3 cup julienned carrots*
 * 1/3 cup julienned yellow squash*
 * 2 tablespoons butter or margarine, divided
 * 1/2 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups chicken broth
 * 3 cups water
 * 1/4 cup grated Parmesan cheese
 * Ground white pepper to taste
 * 1/2 cup heavy cream

Directions
Cook mushrooms, peppers, carrots and squash in 1 tablespoon butter in large skillet over medium heat. Remove vegetables; set aside.

Cook onion until soft in remaining 1 tablespoon butter. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. 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.

Stir in cheese, pepper, cream and reserved vegetables; serve immediately.