Alfredo Risotto With Zucchini Recipe

Name: Alfredo Risotto With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons Bertolli(R) Classico Olive Oil, 4 zucchini small, halved lengthwise and sliced, 1 onions small, chopped, 2 cloves garlic finely chopped, and more.

Yes, Alfredo Risotto With Zucchini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Alfredo Risotto With Zucchini

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