Saffron Risotto Primavera

Description
A traditional Italian way to cook rice which results in a creamy side dish. Best served hot, as this dish doesn't wait. This is a lacto-vegetarian recipe.

Ingredients

 * ½ cup sliced fresh mushrooms
 * ½ cup diced red bell peppers
 * ½ cup sliced zucchini
 * ½ cup chopped onions
 * ½ cup uncooked rice
 * 1 pinch saffron
 * ¼ cup dry white wine
 * 1 cup [stock]
 * 2 tbsp grated Parmesan cheese
 * 2 tsp snipped fresh parsley
 * ⅛ tsp white pepper, ground

Directions

 * 1) Cook mushrooms, zucchini, and red pepper until tender crisp in large skillet over medium-high heat. Remove vegetables; set aside.
 * 2) Cook onions in same skillet until soft.
 * 3) Add rice and saffron; stir 2 to 3 minutes.
 * 4) Add wine and stir until absorbed. Stir in broth.
 * 5) 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.
 * 6) Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
 * 7) Stir in Cheese, parsley, white pepper, and reserved vegetables.
 * 8) Serve immediately.

Nutritional information
Nutrition (per serving):
 * 135 calories
 * total fat 1 g (9% of calories)