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.

Vegetable-Pesto Risotto Casserole
Photo: Jason Donnelly
Prep Time:
25 mins
Cook Time:
10 mins
Bake Time:
35 mins
Total Time:
1 hr 10 mins
10 cups


  • 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)


  1. 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.

  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 (per serving)

284 Calories
13g Fat
32g Carbs
8g Protein
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.

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