Quick Risotto
rec.food.recipes/Katherine Gotts (2001)
Makes 6 servings

2 1/4 cup chicken broth, divided
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 min 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 min 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.