This summer-fresh, no-stir risotto takes the effort out of a classic Italian dish.
- Portion size 4 servings
- Credits : © CanadianLiving.com
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