Directions:

Combine 1 3/4 cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.

Coat large skillet with cooking spray and place over medium-high heat until hot. Cook carrots, squash and zucchini 2 to 3 minutes or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm.

Add remaining 1/2 cup broth to hot rice; stir over medium-high heat until broth is absorbed. Stir in cheese, pepper and reserved vegetables. Serve immediately.