Subj : BH&G 3377
To   : All
From : Dave Drum
Date : Tue Jul 20 2021 10:25:28

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
 
MMMMM

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