Creamy Corn Garlic Risotto

Creamy Corn Garlic Risotto

3 cups Progresso reduced-sodium chicken broth
3 cloves garlic, finely chopped
3/4 cup water
1 cup uncooked Arborio or regular medium-grain white rice
2 cans (11 oz each) Green Giant SteamCrisp Niblets whole kernel corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/2 cup chopped fresh parsley

In 10 inch non-stick skillet, heat 1/3 cup of the broth to boiling. Cook garlic in broth 1 minute, stirring occasionally. Stir in remaining broth, water, rice and corn. Heat to boiling; reduce heat to medium. Cook uncovered 15 to 20 minutes stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

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