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Creamy Corn and Garlic Risotto

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By Betty Crocker Kitchens
Updated Sep 14, 2016
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Enjoy a new version of creamy risotto with corn and cheese.

Creamy Corn and Garlic Risotto

  • Prep Time 5 min
  • Total 32 min
  • Servings 4
  • Ingredients 7
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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

Instructions

  • Step 
    1
    Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
  • Step 
    2
    Stir in rice and corn. Cook 1 minute, stirring occasionally.
  • Step 
    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.

Nutrition

350 Calories
6g Total Fat
13g Protein
61g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
60
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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