Vegetable-Pesto Risotto Casserole Recipe | Yummly

Vegetable-Pesto Risotto Casserole

BETTER HOMES AND GARDENS
15Ingredients
35Minutes
210Calories
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Ingredients

US|METRIC
  • 2 tablespoons 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 teaspoon salt
  • 1/4 teaspoon 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

    210Calories
    Sodium9% DV220mg
    Fat8% DV5g
    Protein14% DV7g
    Carbs11% DV33g
    Fiber12% DV3g
    Calories210Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg1%
    Sodium220mg9%
    Potassium370mg11%
    Protein7g14%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber3g12%
    Sugars3g6%
    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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