Corn Risotto Casserole

Dinner

 A silky rice casserole, just homey enough, with the added zip of Asiago cheese and sundried tomatoes.

  • Total Preparation Time: 86 minutes

Makes 4 to 6 servings

Rating: 4 Stars

Ingredients

3 tbsp45 mLGAY LEA - Salted Butter
1 1 Onion, chopped
1 cup250 mLCarrot, chopped
1 cup250 mLsweet red pepper
1 tsp5 mLSalt
1 tsp5 mLDried Oregano
1/2 tsp2 mLPepper
1 cup250 mLArborio Rice
2 cups500 mLCorn Kernels, cooked
1 cups250 mLMilk
1 1 Egg
1 tbsp15 mLAll Purpose Flour
2 cups500 mLIvanhoe Asiago, or Ivanhoe Old White Cheddar, shredded
3 cups75 mLOil-Packed Sun-Dried Tomatoes, chopped
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Instructions

  1. In saucepan, melt butter over medium heat; add onion, red pepper, carrot, salt, oregano and pepper; cook for 5 minutes. Add in rice and stir for 1 minute. Pour in 2 ½ cups (625 mL) hot water and corn; bring to boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.
  2. Preheat oven to 350°F (180°C).
  3. In bowl, whisk together milk, egg and flour; add to rice mixture. Stir in cheese and sundried tomatoes. Spread into greased 8” (2 L) square casserole dish. Sprinkle with Parmesan. Bake in centre of preheated oven for 30 to 35 minutes or until liquid is absorbed and rice is tender.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

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Ingredients

3 tbsp45 mLGAY LEA - Salted Butter
1 1 Onion, chopped
1 cup250 mLCarrot, chopped
1 cup250 mLsweet red pepper
1 tsp5 mLSalt
1 tsp5 mLDried Oregano
1/2 tsp2 mLPepper
1 cup250 mLArborio Rice
2 cups500 mLCorn Kernels, cooked
1 cups250 mLMilk
1 1 Egg
1 tbsp15 mLAll Purpose Flour
2 cups500 mLIvanhoe Asiago, or Ivanhoe Old White Cheddar, shredded
3 cups75 mLOil-Packed Sun-Dried Tomatoes, chopped
Add to Shopping List

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