Vegetable-Pesto Risotto Casserole Recipe
Recipe By Better Homes and Gardens
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.
4.1
22 Rating -
Rate
Non Vegdiet
35minstotal
25minsPrep
10minsCook
35m.total
25m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable-Pesto Risotto Casserole Recipe
- 1/5 tablespoon Olive oil
- 1/20 cup Finely chopped onion
- 1/5 Cloves garlic, minced
- 0.15 cup Uncooked arborio rice
- 0.35 cup Chicken broth or vegetable broth
- 1/20 cup Dry white wine
- 1/20 inch 1 medium zucchini, halved lengthwise and sliced into
- 1/20 inch 1 medium yellow summer squash, halved lengthwise and sliced into
- 1/10 cup Fresh or frozen corn kernels
- 1/20 teaspoon Salt
- 0.03 teaspoon Freshly ground black pepper
- 1/10 Medium japanese eggplant, coarsely chopped
- 1/10 cup Chopped roma tomatoes
- 0.07 cup Basil pesto
- 1/20 cup Finely shredded parmesan cheese
Nutrition
value
value
267
calories per serving
6 g Fat18 g Protein31 g Carbs3 g FiberOther
Current Totals
- Fat6g
- Protein18g
- Carbs31g
- Fiber3g
MacroNutrients
- Carbs31g
- Protein18g
- Fiber3g
Fats
- Fat6g
Vitamins & Minerals
- Calcium114mg
- Iron3mg
- Vitamin A235mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B931mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium55mg
- Manganese< 1mg
- Phosphorus183mg
- Selenium14mcg
- Zinc2mg
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
Recipe By Better Homes and Gardens