Here you go, buckytom! Norgeskog, this might be good for your daughter, too. And it would be a nice side dish for your big steak!
2 tsp olive oil
1 medium onion, chopped (1/2 cup)--I use red
1 small carrot, cut into julienne strips
1 c uncooked Arborio or other short-grain white rice
2 cans (14 1/2 oz ea.) redy-to-serve vegetable broth, heated (I've used chicken broth)
1 c broccoli flowerets
1 c frozen green peas
1 small zucchini, cut into julienne strips
2 Tbsp grated Parmesan
Heat oil in 3-qt nonstick saucepan over medium-high heat. Cook onion and carrot in oil, stirring frequently until crisp-tender.
Stir in rice. Cook, stirring frequently, until rice begins to brown.
Pour 1/2 c of the hot broth over rice mixture. Cook uncovered over medium heat, stirring frequently, until liquid is absorbed. Continue cooking 15-20 minutes, adding 1/2 c broth at a time and stirring frequently, until rice is almost tender and creamy. Add broccoli, peas, and zucchini with the last addition of broth. Sprinkle with cheese before serving.
*I've also added salt and black pepper to taste, a clove of minced garlic, or a little dried, crushed basil for a different flavor.
*Be sure to add the hot broth a half cup at a time and don't add more until the liquid has been absorbed. This will ensure a very creamy dish.