Recipe number 12157 is

Cheesy Corn Risotto Bake

The ingredients are:
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 cup Hot water 2 cup Corn kernels 1 cup Milk 1 Egg 2 tsp All-purpose flour 1 1/4 tsp Salt 3/4 tsp Pepper 2 cup White Old Cheddar, shredded 1/3 cup Fresh basil, chopped 1 Tomato, sliced 1 tbsp Parmesan, freshly grated

The recipe yield is:
4 Servings

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. Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen [-=PAM=-]


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