Creamy Corn and Garlic Risotto

  • Prep Time 5 min
  • Total Time 32 min
  • Servings 4

Ingredients

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

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.

Notes










Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
334.2
Calories from Fat
60
% Daily Value
Total Fat
7.0g
11%
Saturated Fat
3.9g
20%
Trans Fat
0g
Cholesterol
17.9mg
6%
Sodium
299.9mg
12%
Total Carbohydrate
56.7g
19%
Dietary Fiber
3.4g
14%
Sugars
2.5g
Protein
13.0g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
19.90%
20%
Calcium
24.50%
24%
Iron
15.50%
16%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.