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
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
-
Step1Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
-
Step2Stir in rice and corn. Cook 1 minute, stirring occasionally.
-
Step3Stir 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
4Tips from the Betty Crocker Kitchens
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