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Creamy Corn and Garlic Risotto

 26 Ratings
13 Comments
  • Prep Time 5 min
  • Total Time 32 min
  • Servings 4
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Enjoy a new version of creamy risotto with corn and cheese.

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

Directions

  • 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.

Expert Tips

Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe.

Serve risotto with a Caesar salad and French bread for an easy weeknight meal.

Nutrition Information

No nutrition information available for this recipe.

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