Vegetable-Pesto Risotto Casserole Recipe

Ingredients For Vegetable-Pesto Risotto Casserole Recipe

• 2 tablespoon Olive oil
• 0.5 cup Finely chopped onion
• 2 Cloves garlic, minced
• 1.5 cup Uncooked arborio rice
• 3.5 cup Chicken broth or vegetable broth
• 0.5 cup Dry white wine
• 0.5 inch 1 medium zucchini, halved lengthwise and sliced into
• 0.5 inch 1 medium yellow summer squash, halved lengthwise and sliced into
• 1 cup Fresh or frozen corn kernels
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 1 Medium japanese eggplant, coarsely chopped
• 1 cup Chopped roma tomatoes
• 0.75 cup Basil pesto
• 0.5 cup Finely shredded parmesan cheese