Ingredients
-
3
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1
-
2 1/2
-
2
-
1
-
1
-
1
-
2
-
1/3
Directions
Corn Risotto Casserole, 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 , This was a wonderful success and so easy to do – mine was a bit firmer than a casserole and could almost be sliced like a soft rice pie – I served it with sweet chilli sauce and it was fabulous so thanks Irmgard , 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
|
1
Done
|
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
Done
|
Stir in the Rice For 1 Minute. |
|
3
Done
|
Pour in the Boiling Water and the Corn; Bring to a Boil. |
|
4
Done
|
Reduce the Heat, Cover and Simmer For 15 Minutes or Until the Liquid Is Absorbed. |
|
5
Done
|
in a Bowl, Whisk Together the Milk, Egg and Flour; Stir Into the Rice Mixture. |
|
6
Done
|
Stir in the Asiago Cheese and Sun-Dried Tomatoes. |
|
7
Done
|
Spread Into a Greased 8-Inch Square Casserole Dish. |
|
8
Done
|
Sprinkle With the Parmesan Cheese. |
|
9
Done
|
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. |
