Corn Risotto Casserole
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
- Servings: 4
- 3 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 1 sweet red pepper, chopped
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup arborio rice
- 2 1/2 cups boiling water
- 2 cups corn kernels, cooked
- 1 cup milk
- 1 egg
- 1 tablespoon all-purpose flour
- 2 cups asiago cheese, shredded
- 1/3 cup sun-dried tomato packed in oil, chopped
- 1/4 cup parmesan cheese, grated
Recipe
- 1 in a large saucepan, melt the butter over medium heat; cook the onion, red pepper, carrots, salt, oregano and pepper, stirring, for 5 minutes.
- 2 stir in the rice for 1 minute.
- 3 pour in the boiling water and the corn; bring to a boil.
- 4 reduce the heat, cover and simmer for 15 minutes or until the liquid is absorbed.
- 5 in a bowl, whisk together the milk, egg and flour; stir into the rice mixture.
- 6 stir in the asiago cheese and sun-dried tomatoes.
- 7 spread into a greased 8-inch square casserole dish.
- 8 sprinkle with the parmesan cheese.
- 9 bake in the centre of a preheated 350 degree f oven for 30 to 35 minutes or until the liquid is absorbed and the rice is tender.
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