You are here: Home » Recipes » Italian Rice with Spring Vegetables Italian Rice with Spring Vegetables Recipe by Relish ContributorKitchen Tested Yield 4 to 6 servings This is a nice low-fat alternative to pasta primavera. PrintEmail If you can find orzo, a rice shaped pasta, in your grocery store, use it instead of rice. Ingredients 1 medium zucchini, chopped4 asparagus spears, chopped1/3 cup sliced fresh mushrooms1/2 cup chopped broccoli florets1 medium onion, chopped1 cup rice1/2 cup white wine3 cups canned fat-free chicken broth1 medium tomato, chopped1/4 cup grated Parmesan cheese Instructions Steam or cook zucchini, asparagus, mushrooms and broccoli in a small amount of boiling water until crisp-tender, about 5 minutes. Drain and set aside. Coat a large skillet with nonstick cooking spray and add onion, sauteing over medium-high heat until golden brown, about 7 minutes. Add rice to pan and stir 2 minutes. Add wine and chicken broth and bring to a boil. Reduce heat, cover, and cook until liquid is absorbed, about 20 minutes. Add tomato and cooked vegetables to rice, stirring well. Toss in cheese and serve immediately.