Risotto with zucchini, carrots and mushrooms

Instructions

1. To cook long-grained white rice, use a 3 to 1 ratio.
   Boil 3 cups of water in a small saucepan with a tight-fitting lid, add 1 cup of rice and reduce the heat when boiling.
   The rice grains swell as they absorb the water.
   If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked.
   Set a timer for 20 minutes and mix the rice intermittently.
   When the timer rings, turn off the burner and remove the pan from the heat.

   Slice all carrots and zucchinis with a vegetable peeler into thin strips and the mushrooms into quarter slices.
   Using a saucepan, heat the olive oil and saute the carrots and mushrooms until soft now add the zucchinis and saute them a few more minutes.
   Add the finished rice to the pot with all the vegetable. (you can add some cream cheese for a creamier taste)
   To finish the risotto, stir some butter and Parmesan cheese in.
   Finally season everything with salt and pepper to serve.