Cheesy Corn Risotto Bake Recipe

Cheesy Corn Risotto Bake Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Butter,
1: Onion, chopped
1 cup: Sweet red pepper, chopped
1 cup: Sweet green pepper, chopped
1 cup: Arborio or short-grain rice,
1 1/2 cup: Hot water,
2 cup: Corn kernels,
1 cup: Milk,
1: Egg,
2 tsp: All-purpose flour,
1 1/4 tsp: Salt,
3/4 tsp: Pepper,
2 cup: White Old Cheddar, shredded
1/3 cup: Fresh basil, chopped
1: Tomato, sliced
1 tbsp: 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

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Source from luhu.jp