Garlic and Corn Risotto

Description
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
 * Cook Time: About 45 minutes
 * Serves: 4

Ingredients

 * 3¾ cups fat free chicken broth
 * 4 cloves garlic, chopped
 * 1 cup uncooked arborio or long grain rice
 * 2 cups frozen whole kernel corn
 * ⅓ cup low fat parmesan cheese
 * ¼ cup low fat mozzarella cheese
 * ¼ cup fresh parsley or cilantro, chopped

Directions

 * 1) Bring ⅓ cups of the broth in a large saucepan to boiling and add garlic.
 * 2) Cook for 1 minute, stirring occasionally.
 * 3) Stir in rice and corn then cook for 1 minute.
 * 4) Add remaining broth and bring to a boil then reduce heat to medium.
 * 5) Cook uncovered for 15–20 minutes or until rice is tender and creamy, stirring often to absorb liquid.
 * 6) Remove from heat then add parmesan, mozzarella and parsley.