INGREDIENTS
1 cup
Corn, fresh or frozen kernels
2 cloves
Garlic
1
Japanese eggplant (about 1 pound), medium
1/2 cup
Onion
1 cup
Roma tomatoes
1
Summer squash, medium yellow
1
Zucchini, medium
3 1/2 cups
Chicken broth or vegetable broth
3/4 cup
Basil pesto
1 1/2 cups
Arborio rice
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Parmesan cheese
1/2 cup
White wine, dry