Vegetable-Pesto Risotto Casserole

Vegetable-Pesto Risotto Casserole
2 users rated this recipe an average rating of 4.0
Makes:
10 servings
Serving Size:
1 cup
Yields:
10 cups
Prep:
25 mins
Cook:
10 mins
Bake:
35 mins 350°F
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Vegetable-Pesto Risotto Casserole

Ingredients
2
tablespoons olive oil
1/2
cup finely chopped onion (1 medium)
2
1 1/2
cups uncooked Arborio rice
3 1/2
cups chicken broth or vegetable broth
1/2
cup dry white wine
1
medium zucchini, halved lengthwise and sliced into 1/2-inch pieces
1
medium yellow summer squash, halved lengthwise and sliced into 1/2-inch pieces
1
cup fresh or frozen corn kernels
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
medium Japanese eggplant (about 1 pound), coarsely chopped
1
cup chopped roma tomatoes (3 medium)
3/4
cup basil pesto
1/2
cup finely shredded Parmesan cheese (2 ounces)

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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