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 rice [or regular rice]
2 Tbsp. finely chopped fresh parsley leaves
1/4 tsp. 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.