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
Preparation
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.
