2 1/4 c. chicken broth, divided
1 c. uncooked rice
Vegetable cooking spray
1/2 c. thinly sliced carrots
1/2 c. thinly sliced yellow squash
1/2 c. thinly sliced zucchini
1/4 c. dry white wine
1/2 c. grated Parmesan cheese
1/4 tsp. ground white pepper

Combine 1 3/4 cups broth and rice in 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Coat large skillet with cooking spray and place over medium high heat until hot. Cook carrots, squash, and zucchini 2 to 3 minutes or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm. Add remaining 1/2 cup broth to hot rice; stir over medium high heat until broth is absorbed. Stir in cheese, pepper, and reserved vegetables. Serve immediately. Makes 6 servings.