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  • Serves 4
  • |
  • prep time: 12 minute(s)
  • |
  • cook time: 35 minute(s)
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

  • 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.