Try this Cheesy Corn Risotto Bake recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 146 | ||
Calories from Fat: 50 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 63.1mg | 19 % | |
Sodium 93.8mg | 3 % | |
Potassium 321.6mg | 8 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 18.4g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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