2 cups broccoli florets
1 cup zucchini, finely chopped
1 cup yellow squash, finely chopped
1 cup red bell pepper, finely chopped
2 1/2 cups reduced salt chicken broth
1 teaspoon extra virgin olive oil
2 tablespoons onion, finely chopped
1/2 cup short grain rice
1/4 cup dry white wine
1/3 cup fresh Parmesan cheese, grated

Steam broccoli, zucchini, squash and bell pepper until crisp-tender. Rinse with cold water. Place broth in a small saucepan and bring to a simmer and keep hot.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat and cook until onions are tender. Add rice and stir to coat with oil, then add wine and cook until wine is absorbed. Add 1/2 cup hot broth and cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time until broth is gone. Remove from heat and stir in parmesan cheese.

Makes 6 servings
Serving Size: 6 ounces