Alfredo Risotto With Zucchini Recipe serves: 4
Prep Time 12 Minutes
Cook Time 35 Minutes

Alfredo Risotto With Zucchini


  • 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


  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.

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