Quick Italian Rice

Directions

1. 1
   In a saucepan, add the rice, 1 1/2 cups chicken broth; stir.
2. 2
   Bring to a boil, stir; change burner heat to low, cover and simmer for approximately 15 minutes; set aside.
3. 3
   In a big skillet, melt the butter over medium-high heat.
4. 4
   Add the carrots, zucchini, and yellow squash; saute and stir occasionally for 2-3 minutes or just until softened.
5. 5
   Add the wine and cook for 2 minutes; set aside and keep warm.
6. 6
   Add the rest of the 1/2 cup broth to the rice and stir over medium-high heat until the broth is absorbed.
7. 7
   Add in the cooked vegetables, cheese, and pepper; stir to mix together.
8. 8
   Serve immediately.