Creamy Corn and Garlic Risotto

Name: Creamy Corn and Garlic Risotto
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 340 grams bag Green Giant ® Valley Fresh Niblets® frozen corn; 59 milliliters chopped fresh parsley; 4 cloves garlic, finely chopped; 118 milliliters grated Parmesan cheese; 79 milliliters shredded mozzarella cheese; 887 milliliters vegetable broth

Creamy Corn and Garlic Risotto might be just the Mediterranean recipe you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 354 calories, 13g of protein, and 7g of fat each. It is a good option if you're following a gluten free diet. If you have arborio rice, garlic, parsley, and a few other ingredients on hand, you can make it. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert.

Instructions

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.

Ingredients you will need

Garlic

Broth

Equipment you will use

Frying Pan

Stir in rice and corn. Cook 1 minute, stirring occasionally.

Ingredients you will need

Corn

Rice

Stir in remaining broth.

Ingredients you will need

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.

Ingredients you will need

Parsley