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.

Recipe «Vegetable and risoni bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.