Instructions: Heat a large skillet over medium-high heat. Add half the oil and saute mushrooms, zucchini, and red bell pepper for 3 minutes, or until tender-crisp.

Remove vegetables and set aside.

In the same skillet, heat remaining oil over medium heat and saute onion until soft, about 2 minutes. Add rice and saffron; cook for 2 minutes, or until rice is light golden. Add about 1/4 of the chicken broth and stir until absorbed; stir in remaining chicken broth, gradually, stirring frequently, until all the broth is absorbed. Continue stirring and add water, allowing the first cup to be absorbed before adding the second. Cook until the rice is tender and the mixture has a creamy consistency, about 25 to 30 minutes. Stir in Parmesan cheese, parsley, white pepper and the reserved vegetables. Heat until vegetables are thoroughly heated. Serve immediately. serves 4

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