Cheesy Corn Risotto Bake
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Cheesy Corn Risotto Bake
  Corn    Risotto    Vegetables  
Last updated 6/12/2012 12:48:05 AM. Recipe ID 9036. Report a problem with this recipe.
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      Title: Cheesy corn risotto bake
 Categories: Vegetables
      Yield: 4 Servings
 
      1 tb Butter
      1    Onion, chopped
      1 c  Sweet red pepper, chopped
      1 c  Sweet green pepper, chopped
      1 c  Arborio or short-grain rice
  1 1/2 c  Hot water
      2 c  Corn kernels
      1 c  Milk
      1    Egg
      2 ts All-purpose flour
  1 1/4 ts Salt
    3/4 ts Pepper
      2 c  White Old Cheddar, shredded
    1/3 c  Fresh basil, chopped
      1    Tomato, sliced
      1 tb Parmesan, freshly grated
 
  In 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.
  




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Recipe ID 9036 (Apr 03, 2005)

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