Tomato Mascarpone Risotto

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3 cups low-sodium chicken or vegetable broth

1 8-ounce can tomato sauce

2 tablespoons olive oil

1 cup finely chopped onion (about ½ large)

1 ½ cups shredded zucchini

1 large garlic clove, minced

1 ½ cups Arborio rice

1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)

½ teaspoon kosher salt

½ cup mascarpone cheese

2 tablespoons freshly chopped basil

Freshly ground black pepper, to taste

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