CHEESY CORN RISOTTO BAKE

      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
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