Mix together the broth, water, and wine in a saucepan. Simmer over low heat. Stir in the asparagus, broccoli, squash, and mushrooms. Cook for about 2 to 3 minutes then use a slotted spoon to move them into a bowl. Remove the saucepan from the heat.
Spray a different nonstick saucepan with the cooking. Sauté the onion and rice over low heat for about 2 minutes. Pour just enough of the broth mixture into the saucepan to cover the rice. Simmer until the liquid has completely absorbed, stirring frequently. Repeat this process by adding the broth in 1/4 cup amounts and continue cooking so that the liquid absorbs.
Once you add the last of the broth, mix in the vegetables and Parmesan cheese. Cook for about 3 minutes or until the rice is creamy and the vegetables are heated thoroughly. Garnish with the parsley and serve.