Cheesy Corn Risotto Bake

4 Servings

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Cheesy Corn Risotto Bake Ingredients

1 tb Butter	1 Egg
1 Onion, chopped	2 ts All-purpose flour
1 c Sweet red pepper, chopped	1 1/4 ts Salt
1 c Sweet green pepper, chopped	3/4 ts Pepper
1 c Arborio or short-grain rice	2 c White Old Cheddar, shredded
1 1/2 c Hot water	1/3 c Fresh basil, chopped
2 c Corn kernels	1 Tomato, sliced
1 c Milk	1 tb Parmesan, freshly grated

Instructions for Cheesy Corn Risotto Bake

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 square baking dish. Arrange tomato slices over top; sprinkle with Parmesan. Bake on baking sheet in 350F 180C oven for 25-35 minutes or until liquid is absorbed. Let stand for 5 minutes. Per Serving: about 600 calories, 25 g protein, 26 g fat, 69 g carbohydrate high source fibre, excellent source calcium, good source iron. Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CornCuisine: Uncategorized