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; 59 milliliters chopped fresh parsley; 340 grams bag frozen corn; 4 cloves garlic, finely chopped; 118 milliliters grated Parmesan cheese; 79 milliliters shredded mozzarella cheese; 887 milliliters vegetable broth

Creamy Corn and Garlic Risotto is a gluten free main course. One portion of this dish contains around 13g of protein, 6g of fat, and a total of 356 calories. This recipe serves 4. This recipe is typical of Mediterranean cuisine. Head to the store and pick up vegetable broth, parsley, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 32 minutes.

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