Tested till perfect Two Cheese and Corn Risotto Bake

Two Cheese and Corn Risotto Bake

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

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspbutter
  • 1 1oniononions, chopped
  • 1 cup 1cupchopped sweet red peppersweet red peppers
  • 1 cup 1cupchopped sweet green peppersweet green peppers
  • 1 cup 1cuparborio rice or short-grain rice
  • 2-1/2 cups 2-1/2cupshot water
  • 2 cups 2cupscorn kernels
  • 1 cup 1cupmilk
  • 1 1eggeggs
  • 2 tsp 2tspall-purpose flour
  • 1-1/4 tsp 1-1/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 2 cups 2cupsshredded white old Cheddar cheese
  • 1/3 cup 1/3cupchopped fresh basil
  • 1 1tomatotomatoes, sliced
  • 1 tbsp 1tbspfreshly grated Parmesan cheese
To change the number of servings, enter the number, then press "calculate". or reset


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 Information Per serving: about

cal 600 pro 25g total fat 26g carb 69g
All rights reserved. TVA Group Inc. 2015