Garlic and Corn Risotto

Info
Cook Time: About 45 minutes

Serves: 4

Ingredients

 * 3 3/4 cups fat free chicken broth
 * 4 cloves garlic, chopped
 * 1 cup uncooked Arborio or long grain rice
 * 2 cups frozen whole kernel corn
 * 1/3 cup low fat Parmesan cheese
 * 1/4 cup low fat Mozzarella cheese
 * 1/4 cup fresh parsley or cilantro, chopped

Directions

 * 1) Bring 1/3 cups of the broth in a large saucepan to boiling and add garlic. Cook for 1 minute, stirring occasionally.
 * 2) Stir in rice and corn then cook for 1 minute.
 * 3) Add remaining broth and bring to a boil then reduce heat to medium. Cook uncovered for 15–20 minutes or until rice is tender and creamy, stirring often to absorb liquid.
 * 4) Remove from heat then add Parmesan, Mozzarella and parsley.

Source

 * Garlic and Corn Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource