Quick Risotto

Makes 6 servings

Ingredients

 * 2 cups chicken broth, divided
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * 1 tablespoon butter or margarine
 * ½ cup thinly sliced carrots
 * ½ cup sliced yellow squash
 * ½ cup sliced zucchini
 * ¼ cup wine
 * ¼ cup Parmesan cheese
 * ½ cup heavy cream
 * ¼ teaspoon ground white pepper

Directions

 * 1) Combine 1½ cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer.
 * 2) Cover and cook for 15 minutes.
 * 3) Coat a large skillet with cooking spray; place over medium-high heat until hot.
 * 4) Cook vegetables for 2 to 3 minutes, or until tender crisp.
 * 5) Add wine and continue to cook for 2 minutes. Set aside and keep warm.
 * 6) Add remaining ½ cup broth to hot rice, stir until broth is absorbed over medium-high heat.
 * 7) Stir in Parmesan cheese, reserved vegetables, cream and pepper.
 * 8) Serve immediately.