MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable-Pesto Risotto Casserole
Categories: Vegetables, Wine, Rice, Squash, Cheese
Yield: 10 Servings

2 tb Olive oil
1/2 c Fine chopped onion
2 cl Garlic; minced
1 1/2 c Uncooked Arborio rice
3 1/2 c Chicken broth or vegetable
- broth
1/2 c Dry white wine
1 md Zucchini; halved lengthwise,
- in 1/2" pieces
1 md Yellow summer squash; halved
- lengthwise, in 1/2" pieces
1 c Corn kernels
1/2 ts Salt
1/4 ts Fresh ground black pepper
1 md Japanese eggplant; coarse
- chopped
1 c Chopped roma tomatoes
3/4 c Basil pesto
1/2 c Fine shredded Parmesan
- cheese

Set oven @ 350ºF/175ºC.

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.

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.

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.

Makes: 10 servings

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

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