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Corn Risotto Casserole

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“I found this little gem in one of those free booklets they give out in the grocery store. It's great as a side dish but could also be a vegetarian main course, served with salad and bread.”

Ingredients Nutrition


  1. In a large saucepan, melt the butter over medium heat; cook the onion, red pepper, carrots, salt, oregano and pepper, stirring, for 5 minutes.
  2. Stir in the rice for 1 minute.
  3. Pour in the boiling water and the corn; bring to a boil.
  4. Reduce the heat, cover and simmer for 15 minutes or until the liquid is absorbed.
  5. In a bowl, whisk together the milk, egg and flour; stir into the rice mixture.
  6. Stir in the Asiago cheese and sun-dried tomatoes.
  7. Spread into a greased 8-inch square casserole dish.
  8. Sprinkle with the Parmesan cheese.
  9. Bake in the centre of a preheated 350 degree F oven for 30 to 35 minutes or until the liquid is absorbed and the rice is tender.

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