STREAMING NOW: Famous Food Truck

Corn Risotto Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: