Ingredients:

• 3 cups nonfat, low sodium vegetable broth
  
• 2 tablespoons olive oil
  
• 2 cups mushrooms, sliced
  
• 1/2 cup onion, chopped
  
• 1 cup arborio rice
  
• 1 cup zucchini, diced
  
• 1 cup carrot, peeled and diced
  
• 1 15-ounce can white kidney beans (cannellini), rinsed and drained
  
• Fresh grated Parmesan cheese (optional)
  
• Nutrition facts calculated without added cheese (Nutrition facts calculated without added cheese.)

Directions:

1. Pour broth into a medium saucepan then bring to a boil. Reduce heat to low then cover.
   
2. In a large saucepan, add the oil then saute the mushrooms and onion over medium heat until onion starts to become translucent. Stir in the uncooked rice and cook for 5 minutes or until rice turns golden brown.
   
3. Pour one cup of the broth into the rice mixture then continue to cook stirring often until liquid is absorbed. Add 1/2 cup of the broth, the zucchini and carrots then continue stirring until absorbed. Continue to add 1/2 cup of broth, stirring until absorbed until the broth is used up. Stir in the beans and heat through.
   
4. Serve the risotto and pass the cheese at the table.