| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tasty and nutritious, this risotto casserole pairs nicely with a tossed green salad and garlic toast!

Garden Risotto Bake

3 cups fresh broccoli florets
2 (5.5-ounce) packages BUITONI Risotto with Garden Vegetables, cooked and kept warm
2 cups (8 ounces) shredded Fontina cheese, divided use
1/3 cup plain, dry bread crumbs

1. Preheat oven to 375ºF. Lightly grease 2-quart casserole.
2. Microwave broccoli in covered, medium, microwave-safe bowl on HIGH (100%) power for 5 minutes.
3. Spread 2 cups risotto into prepared casserole. Evenly distribute broccoli over risotto; sprinkle with 1 1/2 cups cheese. Spread remaining risotto over cheese; sprinkle with remaining cheese and bread crumbs.
4. Bake for 20 to 25 minutes or until golden brown.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.