Recipes and Cooking Vegetable-Pesto Risotto Casserole 5.0 (1) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 10 mins Bake Time: 35 mins Total Time: 1 hr 10 mins Servings: 10 Yield: 10 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil ½ cup finely chopped onion (1 medium) 2 cloves garlic, minced 1 ½ cup uncooked Arborio rice 3 ½ cup chicken broth or vegetable broth ½ 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 ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 medium Japanese eggplant (about 1 pound), coarsely chopped 1 cup chopped roma tomatoes (3 medium) ¾ cup basil pesto ½ cup finely shredded Parmesan cheese (2 ounces) Directions Preheat oven to 350°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. Rate it Print Nutrition Facts (per serving) 284 Calories 13g Fat 32g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 284 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 12mg 4% Sodium 682mg 30% Total Carbohydrate 32g 12% Total Sugars 6g Protein 8g Vitamin C 11.9mg 60% Calcium 131mg 10% Iron 1.2mg 7% Potassium 318mg 7% Folate, total 29.4mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.