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.

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Steps

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In a large saucepan , melt the butter over medium heat.

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Cook the onion , red pepper , carrots , salt , oregano and pepper , stirring , for 5 minutes.

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Stir in the rice for 1 minute.

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Pour in the boiling water and the corn.

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Bring to a boil.

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Reduce the heat , cover and simmer for 15 minutes or until the liquid is absorbed.

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In a bowl , whisk together the milk , egg and flour.

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Stir into the rice mixture.

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Stir in the asiago cheese and sun-dried tomatoes.

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Spread into a greased 8-inch square casserole dish.

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Sprinkle with the parmesan cheese.

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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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Ingredients

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butter, onion, carrots, sweet red pepper, salt, dried oregano, black pepper, arborio rice, boiling water, corn kernels, milk, egg, all-purpose flour, asiago cheese, sun-dried tomato packed in oil, parmesan cheese