Recipe: Cheesy Corn Risotto Bake

Cheesy Corn Risotto Bake
Source: Canadian Living magazine, September 1994
Yield: 4 servings

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 cups hot water
2 cups corn kernels
1 cup milk
1 egg
2 tsp all-purpose flour
1 1/4 tsp salt
3/4 tsp pepper
2 cups white old cheddar, shredded
1/3 cup fresh basil, chopped
1 tomato, sliced
1 tbsp 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.