Savoury Side Dishes
Corn Risotto Casserole
A silky rice casserole, just homey enough, with the added zip of Asiago cheese and sun-dried tomatoes.
Preparation Time:
30 Minutes
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 |
Instructions:
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.
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.