CREAMY CORN AND GARLIC RISOTTO

Creamy Corn and Garlic Risotto image

Enjoy a new version of creamy risotto with corn and cheese.

Provided by Betty Crocker Kitchens

Time 32m

Yield 4

Number Of Ingredients 7

Ingredients

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (12 oz) frozen corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 350, Carbohydrate 61 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g