Vegetable and risoni bake for 6 person
Risoni is a type of pasta in the shape of rice. Try it in this creamy vegetarian bake with basil pesto for a low-fat dinner tonight.
Ingredients for Vegetable and risoni bake
- 1 zucchini, thinly sliced
- 250g punnet cherry tomatoes
- 200g butternut pumpkin, peeled, deseeded, cut into 5mm-thick wedges
- 2 cups risoni pasta
- 2 cups Massel vegetable liquid stock
- 1/2 cup white wine
- 3/4 cup frozen peas
- 2 tablespoons basil pesto (see note)
- 1/4 cup grated parmesan
Vegetable and risoni bake, How to Make
Step 1Preheat oven to 180°C. Place zucchini, tomatoes, pumpkin, risoni, stock and wine into a saucepan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 10 to 15 minutes, stirring to avoid sticking, or until all liquid has been absorbed.
Step 2Remove from heat. Stir in peas and pesto. Season with salt and pepper.
Step 3Spoon mixture into an 8-cup capacity ceramic baking dish. Sprinkle with parmesan. Bake for 15 minutes or until cheese is golden. Serve immediately.
To make your own basil pesto, process 2 cups basil leaves, 1/4 cup toasted pine nuts and 3 garlic cloves in a food processor. With motor running, slowly pour 2/3 cup extra virgin olive oil through feed tube. Stir in 100g grated parmesan cheese. Use in our bake, spread on sandwiches, serve with pasta or dollop on patties.
Additional information for Vegetable and risoni bake
Preparation: 0:30 Minutes, Cooking: 0:30 Minutes, Serving: 6 Person, Level:
1245 kj Energy, 7.1g Fat Total, 1.9g Saturated Fat, 4g Fibre, 11.5g Protein, 7mg Cholesterol, 195mg Sodium, 40.8g Carbs (total),
All nutrition values are per serve
This Vegetable and risoni bake published first on: Super Food Ideas, Images by: Sue FerrisYou May Also Like
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