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Garlic and Corn Risotto
  (172 ratings) Nutrition Information:
Calories: 339Protein: 16 g Carbs: 56 g Fat: 6 g Saturated Fat: 3 g Sodium: 264 mg Fiber: 3 g
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Sweet yellow corn is a tasty compliment to rich and savory risotto. Serve with a fresh green salad.
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Ingredients:
3 3/4 cups fat free chicken broth
4 cloves garlic, chopped
1 cup uncooked Arborio or long grain rice
2 cups frozen whole kernel corn
1/3 cup low fat Parmesan cheese
1/4 cup low fat Mozzarella cheese
1/4 cup fresh parsley or cilantro, chopped
4 cloves garlic, chopped
1 cup uncooked Arborio or long grain rice
2 cups frozen whole kernel corn
1/3 cup low fat Parmesan cheese
1/4 cup low fat Mozzarella cheese
1/4 cup fresh parsley or cilantro, chopped
Directions:
| 1 | Bring 1/3 cups of the broth in a large saucepan to boiling and add garlic. Cook for 1 minute, stirring occasionally. |
| 2 | Stir in rice and corn then cook for 1 minute. |
| 3 | 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. |
| 4 | Remove from heat then add Parmesan, Mozzarella and parsley. |
| 5 | ENJOY! |
| Ratings & Reviews |
(172 ratings) |
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Good Reviewed By: Diet.com Member I`m a big fan of this dish. It was my first time trying it and i loved it!!!! |
Mar 29, 2009 |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
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