Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sliced fresh mushrooms
     1/2  cup           diced red bell peppers
     1/2  cup           sliced zucchini
   2      teaspoons     olive oil -- divided
     1/2  cup           chopped onions
     1/2  cup           uncooked rice
   1      pinch         saffron
     1/4  cup           dry white wine
   1      cup           fat-free chicken broth
   2      tablespoons   grated parmesan cheese
   2      teaspoons     snipped fresh parsley
     1/8  teaspoon      white pepper -- ground

Preparation:

Cook mushrooms, zucchini, and red pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove vegetables; set aside. Cook onions in remaining 1 teaspoon oil in same skillet until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and stir until absorbed. Stir in broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add 2 cups water, allowing the first cup to be absorbed before adding the second. Cook until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, parsley, white pepper, and reserved vegetables. Serve immediately.