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Vegetable-Pesto Risotto Casserole
BETTER HOMES AND GARDENS15Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
10 SERVINGS
- 2 Tbsp. olive oil
- 1/2 cup finely chopped onion (1 medium)
- 2 cloves garlic (minced)
- 1 1/2 cups arborio rice (uncooked)
- 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 yellow summer squash (medium, halved lengthwise and sliced into 1/2-inch pieces)
- 1 cup frozen corn kernels (or fresh)
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Japanese eggplants (medium, about 1 pound, coarsely chopped)
- 1 cup Roma tomatoes (chopped, 3 medium)
- 3/4 cup basil pesto
- 1/2 cup shredded Parmesan cheese (finely, 2 ounces)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium220mg9% |
| Potassium370mg11% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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