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Creamy Corn and Garlic Risotto Recipe


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     Creamy Corn and Garlic Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
Stir in rice and corn. Cook 1 minute, stirring occasionally.
Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

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