Vegetable and risoni bake

Cooking Vegetarian Vegetable and risoni bake

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.

Lables: Low fat Low kilojoule Low sodium Vegetarian Egg free Fish free Shellfish free
  1. Preheat 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.
  2. Remove from heat. Stir in peas and pesto. Season with salt and pepper.
  3. Spoon mixture into an 8-cup capacity ceramic baking dish. Sprinkle with parmesan. Bake for 15 minutes or until cheese is golden. Serve immediately.

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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 tbsp basil pesto
1/4 cup grated parmesan cheese

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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