How to Surprise Your Guests: Risotto Casserole with Vegetables and Pesto

Casserole can be both an independent dish and a side dish for meat or fish.

Baked risotto according to our recipe is suitable for serving 10 people. Cooking time is only 1 hour.

What you need

• 420 grams of arborio rice;
• 150 ml chicken broth;
• 1 zucchini, diced;
• 1 coarsely chopped eggplant;
• 3 diced tomatoes;
• 250 grams of corn;
• 1 finely chopped onion;
• 1 minced garlic clove;
• 2 tablespoons of olive oil;
• ½ cup dry white wine
• 100-180 ml green pesto;
• 150 grams of grated parmesan;
• Salt, black pepper to taste.

How to cook

1. Set the oven to preheat to 350°F. Take a roasting pan with a volume of 4-5 liters and fry the onion and garlic in it in olive oil. Add the rice, sauté it for 3 minutes, then add the broth and white wine.
2. Bring to a boil, reduce heat, simmer covered for 10 minutes. Remove from heat, add all vegetables, salt and black pepper to the roasting pan.
3. Transfer the rice and vegetables to a baking dish greased with a little olive oil.
4. Bake the dish under the lid in the oven for 15-20 minutes. The risk must be al dente. Finally, stir in the pesto and grate the Parmesan on top. The dish is ready to serve.

• Related news:
• casserole
• risoto
• recipe
• 5 April 2023

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