Two Cheese and Corn Baked Risotto

  • prep time1 min
  • total time 50 min
  • serves 4

This creamy cheese and vegetable risotto will be loved by kids and adults.

3 Ratings
Directions for: Two Cheese and Corn Baked Risotto


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


1. Preheat oven to 350 degrees F (180 degrees C).

2. In large saucepan, melt butter over medium heat; cook onion and red and green peppers, stirring occasionally, for 5 minutes.

3. Add rice; cook, stirring, for 1 minute.

4. Add water and corn; bring to boil.

5. Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed.

6. Whisk together milk, egg, flour, salt and pepper; stir into rice mixture along with Cheddar and basil.

7. Pour into greased 8-inch (2 L) square baking dish.

8. Arrange tomato over top; sprinkle with Parmesan.

9. Bake dish on baking sheet for 25 to 35 minutes or until liquid is absorbed.

10. Let stand for 5 minutes.

See more: Italian, Dinner, Eggs/Dairy, Main, Kid-Friendly, Cheese, Rice/Grain, Vegetables, Bake, Vegetarian

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