Vegetarian

Vegetarian Rice&Sundried Tomato&Basil Casserole is for Dinner.

Vegetarian Rice&Sundried Tomato&Basil Casserole takes 25 minutes to prepare.

Vegetarian Rice&Sundried Tomato&Basil Casserole takes 60 minutes to cook.

Vegetarian Rice&Sundried Tomato&Basil Casserole makes 8 servings.

The ingredients for Vegetarian Rice&Sundried Tomato&Basil Casserole are:

6 Cups Vegetable Broth
1/2 Cup Canola Oil
1 Small Onion, minced
1 1/2 Cup Arborio Rice
1/2 Cup White Wine
1/4 Cup Ricotta Cheese
1/4 Cup Crumbled Goat Cheese
1 Jar Basil Pesto
1 Cup Sundried Tomatoes (I like more!)
6 sprigs fresh basil

Here is how you make Vegetarian Rice&Sundried Tomato&Basil Casserole:

For Risotto: Bring broth to simmer - In a separate saucepan heat the oil and saute onion in translucent. Add Rice and lightly saute to tast the rice. Add wine and stir for about 2 minutes until absorbed. Begin slowly adding broth - 1 ladle at a time to the rice pan, stirring as you go. (the friction from the stirring will bring out the starch in the rice) As mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into rice pot, slowly simmer until rice is soft and creamy. Stir in ricotta and then crumble in goat chsses - stir, cover and set aside. Preheat oven to 350. Take a 9x12 baking dish(lightly spray) and spread have of the rice mixture over the bottom. Top with half of the sundried tomatoes and them half of the pesto. Repeat for 2nd layer. Bake covered with foil for ~25 minutes, then remove foil and bake 5 minutes to let top layer of pesto become toasted. Remove from oven and rest 10 minutes before serving - garnish with fresh basil.Serving Size:?8

The nutritional information for Vegetarian Rice&Sundried Tomato&Basil Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 307.7

• Total Fat: 21.4 g
• Cholesterol: 13.1 mg
• Sodium: 1,148.5 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 1.7 g
• Protein: 7.2 g

The dietary needs meet for Vegetarian Rice&Sundried Tomato&Basil Casserole is Gluten Free