Go Back

Creamy Corn and Garlic Risotto


  • 3 cups Vegetable Broth
  • 4 cloves Garlic finely chopped
  • 1 cup Uncooked Arborio Rice
  • 2 cans Corn (or 1 frozen 12oz bag)
  • 1/2 cup Grated Parmesan Cheese
  • 1/3 cup Mozzarella Cheese optional
  • 1/4 cup Chopped Fresh Parsley


  • 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.