• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cheesy Corn Risotto Bake

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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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