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.
Ingredients For Vegetable-Pesto Risotto Casserole Recipe
2 tablespoon Olive oil
0.5 cup Finely chopped onion
2 Cloves garlic, minced
1.5 cup Uncooked arborio rice
3.5 cup Chicken broth or vegetable broth
0.5 cup Dry white wine
0.5 inch 1 medium zucchini, halved lengthwise and sliced into
0.5 inch 1 medium yellow summer squash, halved lengthwise and sliced into
1 cup Fresh or frozen corn kernels
0.5 teaspoon Salt
0.25 teaspoon Freshly ground black pepper
1 Medium japanese eggplant, coarsely chopped
1 cup Chopped roma tomatoes
0.75 cup Basil pesto
0.5 cup Finely shredded parmesan cheese
Nutrition value
267
calories per serving
6 g Fat18 g Protein31 g Carbs3 g FiberOther
Current Totals
6 g Fat
18 g Protein
31 g Carbs
3 g Fiber
MacroNutrients
Carbs
31 g
Protein
18 g
Fiber
3 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
114 mg
Iron
3 mg
Vitamin A
235 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
55 mg
Manganese
1 mg
Phosphorus
183 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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