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.