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Creamy Corn and Garlic Risotto




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 3 1/4 cups vegetable broth
  
• 4 cloves garlic, finely chopped
  
• 1 cup uncooked Arborio rice
  
• 3 cups frozen whole kernel corn
  
• 1/2 cup grated Parmesan cheese
  
• 1/3 cup shredded mozzarella cheese
  
• 1/4 cup chopped fresh parsley
  






Instructions



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






Final Comments


4 servings.