Corn Risotto Casserole

This is one of the ultimate comfort foods-a silky rice casserole, just homey enough, but with the added zip of Asiago cheese and sun-dried tomatoes.

3 tbsp(45ml) Gay Lea butter
1 Onion, chopped
1 cup(250ml) Each chopped carrot and sweet red pepper
1 tsp(5ml) Each salt and dried oregano
½tsp (2ml) Pepper
1 cup(250ml) Arborio rice
2 cups(500ml) Cooked corn Kernels
1 cup(250ml) Milk
1 Egg
1 tbsp(15ml) All-purpose flour
2 cups(500ml) Shredded Asiago or White Cheddar
1/3 cup(75ml) Chopped oil packed sun-dried tomatoes
¼ cup(50ml) Grated Parmesan cheese

In a saucepan, melt butter over medium heat; cook onion, red pepper, carrot, salt, oregano and pepper, stirring, for 5 minutes. Stir in rice for 1 minute. Pour in 2-1/2 cups (625ml) hot water and the corn; bring to boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed.

In bowl, whisk together milk, egg and flour; stir into rice mixture. Stir in cheese and sun-dried tomatoes. Spread into greased 8-inch (2L) square casserole dish. Sprinkle with parmesan. Bake in centre of preheated 350F (180C) oven for 30 to 35 minutes or until liquid is absorbed and rice is tender.

Serves 4-6

Recipe courtesy of Gay Lea Foods Co-operative