Cheesy corn risotto bake

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Recipe by: roumaissa

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 Onion, chopped
1 c Sweet red pepper, chopped
1 c Sweet green pepper, chopped
1 c Arborio or short-grain rice
1 1/2 c Hot water
2 c Corn kernels
1 c Milk
1 Egg
2 ts All-purpose flour
1 1/4 ts Salt
3/4 ts Pepper
2 c White Old Cheddar, shredded
1/3 c Fresh basil, chopped
1 Tomato, sliced
1 tb Parmesan, freshly grated

In large saucepan, melt butter over medium heat; cook onion and red
and green peppers, stirring occasionally, for 5 minutes. Add rice;
cook, stirring, for 1 minute. Add water and corn; bring to boil.
Reduce heat to low; cover and cook for about 15 minutes or until
liquid is absorbed.

Whisk together milk, egg, flour, salt and pepper; stir into rice
mixture along with Cheddar and basil. Pour into greased 8-inch square
baking dish. Arrange tomato slices over top; sprinkle with Parmesan.
Bake on baking sheet in 350F 180C oven for 25-35 minutes or until
liquid is absorbed. Let stand for 5 minutes.

Per Serving: about 600 calories, 25 g protein, 26 g fat, 69 g
carbohydrate high source fibre, excellent source calcium, good source
iron.

Source: Canadian Living magazine, Sep 94 Presented in article
"Straight From The Cob" Recipe by Canadian Living Test Kitchen

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