how to make ultimate Vegetable and risoni bake

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable and risoni bake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable and risoni bake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable and risoni bake is something that I’ve loved my entire life.

Table of Contents


  • 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 cheese


  • Step 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.
  • Step 2
    Remove from heat. Stir in peas and pesto. Season with salt and pepper.
  • Step 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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