Cheesy Corn Risotto Bake
Description
This comforting casserole combines creamy Arborio rice with sweet corn and colorful bell peppers, topped with a rich layer of melted cheddar cheese. Baked until bubbly and golden, it offers a satisfying blend of savory and sweet flavors. A perfect vegetarian main dish for family dinners or casual gatherings.Ingredients
Directions
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In large saucepan,
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melt butter over medium
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heat ;
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cook onion and red and green peppers, stirring occasionally, for 5 minutes.
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Add rice; cook, stirring, for 1 minute.
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Add water and corn; bring to boil.
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Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed.
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Whisk together milk, egg, flour, salt and pepper;
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stir into rice mixture along with Cheddar and basil.
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Pour into greased 8-inch square baking dish.
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Arrange tomato slices over top; sprinkle with Parmesan.
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Bake on baking sheet in 350F 180C oven for 25-35 minutes or until liquid is absorbed.
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Let stand for 5 minutes
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 811.1kcal
- % Daily Value *
- Total Fat 49.2g76%
- Saturated Fat 29.2g146%
- Cholesterol 175.6mg59%
- Sodium 6984.9mg292%
- Total Carbohydrate 56.9g19%
- Dietary Fiber 6.4g26%
- Sugars 15.3g
- Protein 42.9g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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