Alfredo Risotto With Zucchini

• 2 tablespoons Bertolli(R) Classico Olive Oil
• 4 zucchini small, halved lengthwise and sliced
• 1 onions small, chopped
• 2 cloves garlic finely chopped
• 2 cans chicken broth 14.5 oz. ea.
• 1 jar Bertolli Mushroom Alfredo with Portobello Mushrooms Sauce
• 2/3 cup water
• 1 tablespoon I Can't Believe It's Not Butter!(R) Spread
• 1 1/2 cups regular or convert rice
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon ground black pepper
• grated Parmesan cheese

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.

olive oil, zucchini, onions, garlic, chicken broth, mushrooms sauce, water, i, regular, fresh parsley, ground black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Alfredo-risotto-with-zucchini-297096 (may not work)