Garden Vegetable Risotto

== Description ==
Makes 6 servings.
== Ingredients ==
* 1 cup sliced fresh mushrooms 
* ½ cup diced green pepper
* ½ cup diced red pepper
* ⅓ cup julienned carrots
* ⅓ cup julienned yellow squash
* 2 tablespoons butter or margarine, divided 
* ½ cup minced onion
* 1 cup uncooked U.S. arborio or medium-grain rice 
* ⅓ cup dry white wine 
* 2 cups chicken broth 
* 3 cups water 
* ¼ cup grated Parmesan cheese 
* ground white pepper to taste 
* ½ cup heavy cream 
== Directions ==
# Cook mushrooms, peppers, carrots and squash in 1 tablespoon butter in large skillet over medium heat. Remove vegetables; set aside. 
# Cook onion until soft in remaining 1 tablespoon butter. 
# Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. 
# Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 
# Stir in cheese, pepper, cream and reserved vegetables; serve immediately.
Category:Carrot Recipes
Category:Green bell pepper Recipes
Category:Heavy cream Recipes
Category:Italian Vegetarian
Category:Mushroom Recipes
Category:Parmesan cheese Recipes
Category:Red bell pepper Recipes
Category:Risotto Recipes
Category:Vegetarian Recipes
Category:White wine Recipes