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This easy, no-stir risotto is full of garden-fresh veggies. The pesto really adds a burst of flavor. Making it in the oven means no stirring and no standing over a hot stove!

Celebrate the vibrant flavors of summer with this delightful Summer Solstice Oven Pesto Risotto. As the sun reaches its zenith, this recipe captures the essence of the season by combining fresh vegetables, aromatic herbs, and the rich creaminess of risotto. With tender Arborio rice cooked to perfection in a Dutch oven, every bite reveals a burst of colorful zucchini, juicy cherry tomatoes, sweet corn, and Japanese eggplant. The addition of protein-packed chickpeas adds a satisfying element to this already satisfying dish. To elevate the flavors, a vibrant pesto sauce made from fresh basil leaves, nutritional yeast, and a touch of water provides a burst of herbaceousness. Baked in the oven, this risotto emerges with a delectable al dente texture and a harmonious medley of flavors. Perfect for celebrating the summer solstice or any gathering, this oven-baked pesto risotto is sure to impress with its vibrant colors, tantalizing aromas, and satisfying taste.

YIELD: 6 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 40 to 50 minutes

INGREDIENTS

• 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 2 1/2 cups (570 ml) water
• 1/2 cup (120 ml) white wine or more water
• 1 1/2 cups (345 g) Arborio rice
• 1 medium zucchini or yellow squash, cut into chunks
• 1 cup (150 g) cherry tomatoes, cut in half or quarters
• 1 cup (164 g) corn kernels
• 1 cup (82 g) Japanese eggplant chunks
• 1 1/2 cups (246 g) cooked chickpeas or 1 can (15 ounces, or 425 g), rinsed and drained
• 1/4 to 1/2 teaspoon black pepper

FOR THE PESTO SAUCE:

• 1 packed cup (24 g) fresh basil leaves
• 3 tablespoons (45 ml) water
• 2 tablespoons (12 g) nutritional yeast
• Salt, to taste

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. Heat the olive oil in a Dutch oven or other oven-safe pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and sauté for another minute or two.
3. Add the water, wine, and rice. Turn the heat up to high. Once it begins to boil, remove from the heat and stir in the veggies, chickpeas, and black pepper.
4. Cover the pan and put it into the oven for 35 to 45 minutes, or until the rice is al dente. Avoid overcooking as it may become mushy.
5. Meanwhile, make the pesto sauce by putting all the ingredients (except salt) into a food processor and purée until smooth. Taste and add salt as needed. The sauce should be looser than a typical pesto.
6. Once the rice is done, remove it from the oven and stir in the pesto sauce. Adjust salt and pepper as desired.

Enjoy your flavorful and creamy Pesto Risotto!

PER 1 1/2-CUP (340 G) SERVING:

• 319.4 calories; 5.7 g total fat; 0.7 g saturated fat; 8.6 g protein; 54.4 g carbohydrate; 6.8 g dietary fiber; 0 mg cholesterol.

SERVING SUGGESTIONS AND VARIATIONS:

• Make this whole grain by using short-grain brown rice.
• Use winter squash, turnips, sweet potato, or even rutabagas to winterize this dish.

FANCY BEAN SUBSTITUTES:

•  Scarlet Runner, Tepary, Good Mother Stallard