Cheesy corn risotto bake Recipe

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Cheesy corn risotto bake

Artist:	_	Yield:	4
Categories:	Cereals, Corn, Italian, Rice & Grains, Risotto, Vegetables, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	In large saucepan, melt butter over medium heat; cook onion and red and green peppers, stirring occasionally, for 5 minutes.
2	Add rice; cook, stirring, for 1 minute.
3	Add water and corn; bring to boil.
4	Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed.
5	whisk together milk, egg, flour, salt and pepper; stir into rice mixture along with cheddar and basil.
6	Pour into greased 8-inch square baking dish.
7	Arrange tomato slices over top; sprinkle with parmesan.
8	Bake on baking sheet in 350f 180c oven for 25-35 minutes or until liquid is absorbed.
9	Let stand for 5 minutes.
10	per serving: about 600 calories, 25 g protein, 26 g fat, 69 g carbohydrate high source fibre, excellent source calcium, good source iron.