Vegetable Pesto Risotto Casserole

Name: Vegetable Pesto Risotto Casserole
Yield: 10
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped onion (1 medium); 2 cloves garlic, minced; 1 1/2 cups uncooked Arborio rice; 3 1/2 cups chicken broth or vegetable broth; 1/2 cup dry white wine; 1 medium zucchini, halved lengthwise and sliced into 1/2-inch pieces; 1 medium yellow summer squash, halved lengthwise and sliced into 1/2-inch pieces; 1 cup fresh or frozen corn kernels; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 medium Japanese eggplant (about 1 pound), coarsely chopped; 1 cup chopped roma tomatoes (3 medium); 3/4 cup basil pesto; 1/2 cup finely shredded Parmesan cheese (2 ounces)

Vegetable Pesto Risotto Casserole was pinched from <a href="http://www.recipe.com/vegetable-pesto-risotto-casserole/" target="_blank">www.recipe.com.</a>

"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

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2 tablespoons olive oil

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1/2 cup finely chopped onion (1 medium)

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2 cloves garlic, minced

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1 1/2 cups uncooked Arborio rice

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3 1/2 cups chicken broth or vegetable broth

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1/2 cup dry white wine

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1 medium zucchini, halved lengthwise and sliced into 1/2-inch pieces

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1 medium yellow summer squash, halved lengthwise and sliced into 1/2-inch pieces

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1 cup fresh or frozen corn kernels

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1/2 teaspoon salt

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1/4 teaspoon freshly ground black pepper

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1 medium Japanese eggplant (about 1 pound), coarsely chopped

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1 cup chopped roma tomatoes (3 medium)

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3/4 cup basil pesto

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1/2 cup finely shredded Parmesan cheese (2 ounces)

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