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@...

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