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  Recipe Home » Vegetables » Cheesy Corn Risotto Bake
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  Cheesy Corn Risotto Bake
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
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
Instructions:
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@msn.com
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