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Vegetable-Pesto Risotto Casserole

Hearty enough for a meal on its own but perfect as a side to any grilled meat, this creamy rice casserole is packed with a bounty of vegetables, including summer squash, eggplant, tomatoes and corn.

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3.5 by 3 people
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  • Makes: 10 servings
  • Serving Size: 1 cup
  • Yields: 10 cups
  • Prep: 25 mins
  • Cook: 10 mins
  • Bake: 35 mins 350°F

Vegetable-Pesto Risotto Casserole

Directions

  1. Preheat oven to 350 degrees F. In a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion and garlic; cook for 5 to 6 minutes or until onion is tender, stirring occasionally. Add rice. Cook and stir for 3 minutes more. Add broth and wine.
  2. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Stir in zucchini, yellow squash, corn, salt, and pepper. Transfer mixture to an ungreased 3-quart shallow baking dish.
  3. Bake, covered, for 20 minutes. Stir in eggplant and tomatoes. Bake, covered, about 15 minutes more or until rice is tender but still firm. Quickly stir in pesto. Before serving, sprinkle with cheese.

Nutrition Facts (Vegetable-Pesto Risotto Casserole)

  • Per serving:
  • 284 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 12 mg chol.,
  • 682 mg sodium,
  • 32 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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