Corn Risotto Casserole Recipe

Name: Corn Risotto Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 onion, chopped; 2 carrots, chopped; 1 sweet red pepper, chopped; 1 teaspoon salt; 1 teaspoon dried oregano; ½ teaspoon black pepper; 1 cup arborio rice; 2 ½ cups boiling water; 2 cups corn kernels, cooked; 1 cup milk; 1 egg; 1 tablespoon all-purpose flour; 2 cups asiago cheese, shredded; ⅓ cup sun-dried tomato packed in oil, chopped; ¼ cup parmesan cheese, grated

Servings: persons

3 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 sweet red pepper, chopped
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon black pepper
1 cup arborio rice
2 ½ cups boiling water
2 cups corn kernels, cooked
1 cup milk
1 egg
1 tablespoon all-purpose flour
2 cups asiago cheese, shredded
⅓ cup sun-dried tomato packed in oil, chopped
¼ cup parmesan cheese, grated

1
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
Stir in the rice for 1 minute.
3
Pour in the boiling water and the corn; bring to a boil.
4
Reduce the heat, cover and simmer for 15 minutes or until the liquid is absorbed.
5
In a bowl, whisk together the milk, egg and flour; stir into the rice mixture.
6
Stir in the Asiago cheese and sun-dried tomatoes.
7
Spread into a greased 8-inch square casserole dish.
8
Sprinkle with the Parmesan cheese.
9
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.

2057

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, 1 onion, chopped, 2 carrots, chopped, 1 sweet red pepper, chopped, and more.

Yes, Corn Risotto Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Risotto Casserole

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