Cheesy corn risotto bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | Onion, chopped | |
| 1 | cup | Sweet red pepper, chopped |
| 1 | cup | Sweet green pepper, chopped |
| 1 | cup | Arborio or short-grain rice |
| 1½ | cup | Hot water |
| 2 | cups | Corn kernels |
| 1 | cup | Milk |
| 1 | Egg | |
| 2 | teaspoons | All-purpose flour |
| 1¼ | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| 2 | cups | White Old Cheddar, shredded |
| ⅓ | cup | Fresh basil, chopped |
| 1 | Tomato, sliced | |
| 1 | tablespoon | Parmesan, freshly grated |
Directions
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 [-=PAM=-] PA_Meadows@...