ALFREDO RISOTTO WITH ZUCCHINI
- Serves 4
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- prep time: 12 minute(s)
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- cook time: 35 minute(s)
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
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Directions:
- 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.
- 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.
- 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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