Creamy Corn and Garlic Risotto

By Late2Serenity

Ingredients

• 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

Preparation

Step 1

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

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

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.