Italian Rice with Spring Vegetables

Kitchen Tested
  • Yield 4 to 6 servings

This is a nice low-fat alternative to pasta primavera.

If you can find orzo, a rice shaped pasta, in your grocery store, use it instead of rice.


1 medium zucchini, chopped
4 asparagus spears, chopped
1/3 cup sliced fresh mushrooms
1/2 cup chopped broccoli florets
1 medium onion, chopped
1 cup rice
1/2 cup white wine
3 cups canned fat-free chicken broth
1 medium tomato, chopped
1/4 cup grated Parmesan cheese


  1. 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.
  2. 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.