Corn Risotto Casserole
A silky rice casserole, just homey enough, with the added zip of Asiago cheese and sundried tomatoes.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
- Baking dish
- Oven
- Stove
Ingredients
- 3 tbsp (45 mL) GAY LEA - Salted Butter
- 1 onion, chopped
- 1 cup (250 mL) carrot, chopped
- 1 cup (250 mL) sweet red pepper
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) pepper
- 1 cup (250 mL) arborio rice
- 2 cups (500 mL) corn kernels, cooked
- 1 cup (250 mL) HEWITT'S - milk
- 1 egg
- 1 tbsp (15 mL) all purpose flour
- 2 cups (500 mL) IVANHOE - Extra Old White Cheddar, or Asiago, shredded
- 3 cups (750 mL) oil-packed sun dried tomatoes, chopped
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