Gay Lea Recipes - Corn Risotto Casserole (Savoury Side Dishes)

Ingredients:

3 tbsp	Gay Lea Butter	45 mL
1	onion chopped	1
1 cup	each chopped carrot and sweet red pepper	250 mL
1 tsp	each salt and dried oregano	5 mL
1/2 tsp	pepper	2 mL
1 cup	Arborio rice	250 mL
2 cups	cooked corn kernels	500 mL
1 cup	milk	250 mL
1	egg	1
1 tbsp	all-purpose flour	15 mL
2 cups	shredded Asiago or White Cheddar	500 mL
1/3 cup	chopped oil packed sun-dried tomatoes	75 mL

In saucepan, melt butter over medium heat; cook onion, red pepper, carrot, salt, oregano and pepper, stirring, for 5 minutes. Stir in rice for 1 minute. Pour in 2-1/2 cups (625 mL) hot water and corn; bring to boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

In bowl, whisk together milk, egg and flour; stir into rice mixture. Stir in cheese and sun-dried tomatoes. Spread into greased 8-inch (2L) square casserole dish. Sprinkle with Parmesan. Bake in centre of preheated 350F (180C) oven for 30 to 35 minutes or until liquid is absorbed and rice is tender.

Makes 4 - 6 servings.