Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  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.

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