Two Cheese and Corn Risotto Bake

Author: Canadian Living

This summer-fresh, no-stir risotto takes the effort out of a classic Italian dish.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 1 cup chopped sweet red pepper
  • 1 cup chopped sweet green pepper
  • 1 cup arborio rice
  • 1 cup short-grain rice
  • 2 1/2 cups hot water
  • 2 cups corn kernels
  • 1 cup milk
  • 1 egg
  • 2 teaspoons all-purpose flour
  • 1 1/4 teaspoon salt
  • 3/4 teaspoons pepper
  • 2 cups shredded white old Cheddar cheese
  • 1/3 cup chopped fresh basil
  • 1 tomato sliced
  • 1 tablespoon freshly grated Parmesan cheese

Method

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 (2 L) square baking dish. Arrange tomato slices over top; sprinkle with Parmesan. Bake on baking sheet in 350°F (180°C) oven for 25 to 35 minutes or until liquid is absorbed. Let stand for 5 minutes.

Nutritional facts <b>Per serving:</b> about

  • Protein 25 g
  • Calories 600.0
  • Total fat 26 g
  • Total carbohydrate 69 g
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Two Cheese and Corn Risotto Bake

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