Risotto Primavera

I didn't get a chance to snap a pic of this one, but please try it anyway!

Ingredients:
3.5 cups vegetable broth, low sodium
2 tsp olive oil
1 medium onion, chopped (~1/2 cup)
1/4 cup shredded carrots
1 cup medium grain rice
1 cup broccoli floweretts
1 cup frozen sweet peas
1 small zucchini, diced
2 Tbsp dairy free Parmesan cheese

Directions:
In a 2 qt saucepan, heat broth over medium heat
Meanwhile, in a 3 qt saucepan, heat oil over medium-high  heat.  Add onion and carrots.  Cook, stirring frequently until crisp-tender
Stir in rice.  Cook, stirring frequently, until rice begins to brown.
Reduce heat to medium.  Pour 1/2 cup of the hot broth over rice mixture.  Cook uncovered, stirring frequently until broth is absorbed.  Continue cooking 15-20 minutes, adding broth  1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.  Add broccoli, peas and zucchini with last addition of broth.  Sprinkle with cheese.

Recipe adapted from: Betty Crocker Easy Everyday Vegetarian