Vegetable-Pesto Risotto Casserole
tablespoons olive oil
cup finely chopped onion (1 medium)
cloves garlic, minced
cups uncooked Arborio rice
cups chicken broth or vegetable broth
cup dry white wine
medium zucchini, halved lengthwise and sliced into 1/2-inch pieces
medium yellow summer squash, halved lengthwise and sliced into 1/2-inch pieces
cup fresh or frozen corn kernels
teaspoon freshly ground black pepper
medium Japanese eggplant (about 1 pound), coarsely chopped
cup chopped roma tomatoes (3 medium)
cup basil pesto
- 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.
- 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.
- 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