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Creamy Corn and Garlic Risotto

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Creamy Corn and Garlic Risotto
  • Prep Time 5 min
  • Total Time 32 min
  • Servings 4
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Enjoy a new version of creamy risotto with corn and cheese.

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.
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 PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
60
)
Daily Value
Total Fat
6g
10%
(
Saturated Fat
3 1/2g
18%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
1130mg
47%
Potassium
300mg
9%
Total Carbohydrate
61g
20%
(
Dietary Fiber
2g
11%
,
Sugars
5g
)
Protein
13g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
15%
15%
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.
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