Creamy Corn and Garlic Risotto Recipe - Life Made Delicious
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Creamy Corn and Garlic Risotto Recipe


Enjoy a new version of creamy risotto with corn and cheese.
Prep Time: 5 Mins | Total Time: 32 Mins | Makes: 4


Creamy Corn and Garlic Risotto
 
 
 
 

Ingredients:

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 1/2 cups Green Giant ® Frozen Niblets® whole kernel corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

Method:

  • 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.
For this recipe you'll need Frozen Niblets* Whole Kernel Corn
Niblets* Whole Kernel Corn
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Recipe Notes

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

*Percent Daily Values are based on a 2,000 calorie diet.

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