Two Cheese and Corn Risotto Bake
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 600 |
| pro | 25 g |
| total fat | 26 g |
| carb | 69 g |
- Portion size: 4
This summer-fresh, no-stir risotto takes the effort out of a classic Italian dish.
Ingredients
- 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
Preparation
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.
Source : © CanadianLiving.com
