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Vegetable-Pesto Risotto Casserole

Better Homes and Gardens
  • 35 minutes
  • Serves 10

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