Directions

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.