Corn Risotto Casserole

Ingredients

• 3 tablespoons butter
• 1 onion
• chopped
• 2 carrots
• chopped
• 1 sweet red pepper
• chopped
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 12 teaspoon black pepper
• 1 cup arborio rice
• 2 12 cups boiling water
• 2 cups corn kernels
• cooked
• 1 cup milk
• 1 egg
• 1 tablespoon all-purpose flour
• 2 cups asiago cheese
• shredded
• 13 cup sun-dried tomato packed in oil
• chopped
• 14 cup parmesan cheese
• grated

Instructions

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.