Corn Risotto Casserole Recipe - Casserole Recipes

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Corn Risotto Casserole

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Category: Casseroles

4 Servings
By: Unknown

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Ingredients:

3 tbs butter
1 onions, chopped
2 carrots, chopped
1 sweet red peppers, chopped
1 tsp salt
1 tsp dried oregano
1/2 tsp black pepper
1 cup arborio rice
2 1/2 cups boiling water
2 cups corn kernels, cooked
1 cup milk
1 eggs
1 tbs all-purpose flour
2 cups asiago cheese, shredded
1/3 cup sun-dried tomatoes packed in oil, chopped
1/4 cup parmesan cheese, grated

Instructions:

In a large saucepan, melt the butter over medium heat; cook the onion, red pepper, carrots, salt, oregano and pepper, stirring, for 5 minutes. Stir in the rice for 1 minute. Pour in the boiling water and the corn; bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the liquid is absorbed. In a bowl, whisk together the milk, egg and flour; stir into the rice mixture. Stir in the Asiago cheese and sun-dried tomatoes. Spread into a greased 8-inch square casserole dish. Sprinkle with the Parmesan cheese. 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.

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