Cheesy Corn Risotto Bake
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | tb | Butter |
| 1 | Onion, chopped | |
| 1 | c | Sweet red pepper, chopped |
| 1 | c | Sweet green pepper, chopped |
| 1 | c | Arborio or short-grain rice |
| 1 1/2 | c | Hot water |
| 2 | c | Corn kernels |
| 1 | c | Milk |
| 1 | Egg | |
| 2 | ts | All-purpose flour |
| 1 1/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 2 | c | White Old Cheddar, shredded |
| 1/3 | c | Fresh basil, chopped |
| 1 | Tomato, sliced | |
| 1 | tb | Parmesan, freshly grated |
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