Creamy Vegetable Pesto Risotto Casserole Recipe Is Mediterranean Magic (High-Protein, High-Fiber) by Donna John

Risotto is an Italian dish made with a short-grain white rice called Arborio. In traditional risotto cooking, broth is added slowly until it becomes rich and creamy. This creamy vegetable pesto risotto recipe is baked in the oven to creamy perfection instead of constant stirring on the stovetop. The result is a rice casserole loaded with flavor and full of healthy vegetables, plus high in fiber and high in protein. 

To make this Mediterranean-inspired vegetable risotto recipe, you will need to gather the following healthy ingredients: olive oil, onion, garlic, Arborio rice, chicken broth, dry white wine, zucchini, yellow crookneck squash, fresh or frozen corn, eggplant, tomato, basil pesto and Parmesan cheese. The gluten-free recipe starts on the stovetop and ends in the oven. Dinner or lunch is on the table in about one hour.

Photo credit (all photos): Donna John

Cooking Notes: Use store-bought basil pesto or make homemade pesto. If you don't cook with wine, simply add more chicken broth. You could also use vegetable broth.

This vegetable risotto with basil pesto is not only a satisfying vegetarian main dish or side dish with your favorite protein, but also has the health benefits of squash, the health benefits of corn, the health benefits of eggplant, the health benefits of tomato and the health benefits of pesto. You'll feel good about serving this vegetable rice casserole to friends and family.

Cuisine: Italian / Mediterranean
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups Arborio rice (uncooked)
• 3 1/2 cups chicken broth
• 1/2 cup dry white wine
• 1 zucchini, cut into half moons
• 1 yellow squash, diced
• 1 cup fresh or frozen corn 
• 1 small eggplant, diced
• 1 cup chopped tomato
• 6 - 7 ounces (1 jar) basil pesto
• 1/2 cup grated Parmesan cheese, plus more for top, if desired

Here's how to make it: 

1. Preheat the oven to 350-degrees F. Heat the olive oil in a skillet, ovenproof skillet with lid or dutch oven. Add the onion and garlic and cook until the onion is soft, about 2 minutes.
   
2. Add the rice and cook, stirring, about 3 minutes.
   
3. Add the chicken broth and wine. Bring to a boil, reduce heat, cover and simmer about 10 minutes.
   
4. Stir in the zucchini, yellow squash and corn. Season well with salt and black pepper. Now you can either cover the dutch oven or skillet and bake in the preheated oven for 20 minutes or transfer the mixture to a baking dish and bake, covered, for 20 minutes. (Don't chop the vegetables too big. Smaller pieces of vegetables will cook faster. I cooked this dish in my Le Creuset dutch oven and did not transfer it to a baking dish.)
   
5. Add the chopped eggplant and tomatoes.
   
6. Bake, covered, 15 minutes more or until the rice is tender.
   
7. Add the pesto and Parmesan cheese.
   
8. Sprinkle a little Parmesan on top, if desired.
   
9. Bake about 2 minutes more or until cheese melts.
   
10. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
    

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