Corn Risotto Casserole

Submitted by Irmgard

"I found this little gem in one of those free booklets they give out in the grocery store. It's great as a side dish but could also be a vegetarian main course, served with salad and bread."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4-6

ingredients

• 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

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.

Reviews

[katew]

This was a wonderful success and so easy to do - mine was a bit firmer than a casserole and could almost be sliced like a soft rice pie - I served it with sweet chilli sauce and it was fabulous so thanks Irmgard.