Skip to Content
Menu

Creamy Corn and Garlic Risotto

  • Save Recipe
  • Prep 5 min
  • Total 32 min
  • Ingredients 7
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Enjoy a new version of creamy risotto with corn and cheese.
by Qué Rica Vida Cocina
Updated Oct 13, 2016
  • Save
  • Share
  • Keep Screen On

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

  • tip 1
    Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe.
  • tip 2
    Serve risotto with a Caesar salad and French bread for an easy weeknight meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
60
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Enjoy a new version of creamy risotto with corn and cheese.
© 2024 ®/TM General Mills All Rights Reserved