QUICK RISOTTO

2 1/4 cups chicken broth, divided use
1 cup uncooked rice
Vegetable cooking spray
1/2 cup thinly sliced carrots
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/4 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 tsp ground white pepper

Combine 1 3/4 cup broth and rice in a 3 qt saucepan. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed.

Coat large skillet with cooking spray and place over medium-high heat until hot. Cook carrots, squash and zucchini 2 to 3 min or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm.

Add remaining 1/2 cup broth to hot rice; stir over medium high heat until broth is absorbed. Stir in cheese, pepper, and reserved vegetables. Serve immediately.

Makes 6 servings
Source: USA Rice Council