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
- 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.
- 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.
- Transfer the rice and vegetables to a baking dish greased with a little olive oil.
- 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.
