Garlic and Corn Risotto

==Description==
Garlic and Corn Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Cook Time: About 45 minutes
* Serves: 4
== Ingredients ==
* 3¾ cups fat free chicken broth
* 4 cloves garlic, chopped
* 1 cup uncooked arborio or long grain rice
* 2 cups frozen whole kernel corn
* ⅓ cup low fat parmesan cheese
* ¼ cup low fat mozzarella cheese
* ¼ cup fresh parsley or cilantro, chopped
== Directions ==
# Bring ⅓ cups of the broth in a large saucepan to boiling and add garlic.
# Cook for 1 minute, stirring occasionally.
# Stir in rice and corn then cook for 1 minute.
# Add remaining broth and bring to a boil then reduce heat to medium.
# Cook uncovered for 15–20 minutes or until rice is tender and creamy, stirring often to absorb liquid.
# Remove from heat then add parmesan, mozzarella and parsley.
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Category:Risotto Recipes
Category:Corn Recipes
Category:Mozzarella Recipes
Category:Parmesan cheese Recipes
Category:Vegetarian Main Dish Recipes