Cook Time
50 min
Yields
4 servings
This creamy cheese and vegetable risotto will be loved by kids and adults.
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ingredients
1
Tbsp butter
1
onion, chopped
1
cup each chopped sweet red and green pepper
1
cup arborio
1
cup another short grain Italian rice
2 ½
cup hot water
2
cup corn, kernels
1
cup milk
1
egg
2
tsp all purpose flour
1 ¼
tsp salt
¾
tsp pepper
2
cup shredded white old cheddar cheese
⅓
cup chopped basil
1
tomato, sliced
1
Tbsp grated parmesan cheese
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directions
Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In large saucepan, melt butter over medium heat; cook onion and red and green peppers, stirring occasionally, for 5 minutes.
Step 3
Add rice; cook, stirring, for 1 minute.
Step 4
Add water and corn; bring to boil.
Step 5
Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed.
Step 6
Whisk together milk, egg, flour, salt and pepper; stir into rice mixture along with Cheddar and basil.
Step 7
Pour into greased 8-inch (2 L) square baking dish.
Step 8
Arrange tomato over top; sprinkle with Parmesan.
Step 9
Bake dish on baking sheet for 25 to 35 minutes or until liquid is absorbed.
Step 10
Let stand for 5 minutes.