Creamy Corn and Garlic Risotto

Creamy Corn and Garlic Risotto

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

Prep Time

05

Minutes

Total Time

32

Minutes

Makes

4

servings

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
  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 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe.
Serve With
Serve risotto with a Caesar salad and French bread for an easy weeknight meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 1130mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 2g,
    • Sugars 5g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.