Corn Risotto Casserole

Name: Corn Risotto Casserole
Ingredients: 3 tablespoons butter; 1 onion, chopped; 2 carrots, chopped; 1 sweet red pepper, chopped; 1 teaspoon salt; 1 teaspoon dried oregano; 12 teaspoon black pepper; 1 cup arborio rice; 2 12 cups boiling water; 2 cups corn kernels, cooked; 1 cup milk; 1 egg; 1 tablespoon all-purpose flour; 2 cups asiago cheese, shredded; 13 cup sun-dried tomato packed in oil, chopped; 14 cup parmesan cheese, grated

16 ingredients

9 steps

Ingredients

3 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 sweet red pepper, chopped
1 teaspoon salt
1 teaspoon dried oregano
12 teaspoon black pepper
1 cup arborio rice
2 12 cups boiling water
2 cups corn kernels, cooked
1 cup milk
1 egg
1 tablespoon all-purpose flour
2 cups asiago cheese, shredded
13 cup sun-dried tomato packed in oil, chopped
14 cup parmesan cheese, grated

Directions

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.