Quick Risotto

Description

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.