Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1 1/2  teaspoons     butter or margarine
   1      medium        onion -- thinly sliced
   2      medium        zucchini -- julienned
   2      medium        yellow bell pepper -- julienned
     1/3  cup           dry white wine
   2      cups          arborio rice -- uncooked
   3 1/3  cups          hot water
   4      teaspoons     chicken bouillon
   1      cup           half and half
     1/2  teaspoon      pepper
   2      tablespoons   parmesan cheese -- freshly grated

Preparation:

Heat oil and margarine in 12-inch skillet or Dutch oven over medium-high heat. Cook onion in oil mixture, stirring frequently until tender. Stir in zucchini and bell peppers. Cook about 5 minutes, stirring frequently, until tender. Stir in wine. Cook until liquid has evaporated; reduce heat to medium. Stir in rice. Cook uncovered, stirring frequently, until rice begins to brown. Mix hot water, bouillon granules, half-and-half and pepper. Pour 1/2 cup bouillon mixture over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining bouillon mixture, 1/2 cup at a time. Sprinkle with cheese.