Two Cheese and Corn Risotto Bake 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

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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