Alfredo Risotto With Zucchini

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 4 small zucchini, halved lengthwise and sliced
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• 2 cans (14-1/2 oz. ea.) chicken broth
• 1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce
• 2/3 cup water
• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1-1/2 cups arborio or regular rice
• 2 Tbsp. finely chopped fresh parsley
• 1/4 tsp. freshly ground black pepper
• Grated Parmesan cheese

Directions

1. Heat Olive Oil in 12-inch skillet over medium-high and cook zucchini, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender.
2. Meanwhile, bring broth, Sauce and water to a boil in 2-quart saucepan, over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, melt Spread in 3-quart saucepan over medium-high heat and cook rice, stirring frequently, 1 minute. Slowly add 1-1/2 cups sauce mixture, stirring constantly. Cook over medium-low heat, stirring frequently, until liquid is absorbed. Continue adding sauce mixture, 1 cup at a time, stirring frequently, until rice is slightly creamy and just tender. Stir in parsley and pepper. Toss zucchini mixture with risotto and garnish with cheese.