Title: Cheesy Corn Risotto Bake
Categories: Vegetables
Yield: 4 Servings

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

In large saucepan, melt butter over medium heat; cook onion and red and
green peppers, stirring occasionally, for 5 minutes. Add rice; cook,
stirring, for 1 minute. Add water and corn; bring to boil. Reduce heat to
low; cover and cook for about 15 minutes or until liquid is absorbed.

Whisk together milk, egg, flour, salt and pepper; stir into rice mixture
along with Cheddar and basil. Pour into greased 8-inch square baking dish.
Arrange tomato slices over top; sprinkle with Parmesan. Bake on baking
sheet in 350F 180C oven for 25-35 minutes or until liquid is absorbed. Let
stand for 5 minutes.

Per Serving: about 600 calories, 25 g protein, 26 g fat, 69 g carbohydrate
high source fibre, excellent source calcium, good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight
From The Cob" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini