HomeHome  RegisterRegister  Log inLog in  

Share | 
 

 Creamy Corn And Garlic Risotto (Low-Fat)

Go down 
AuthorMessage
Tami

avatar

Posts : 320
Join date : 2009-04-27
Age : 60
Location : South Carolina

PostSubject: Creamy Corn And Garlic Risotto (Low-Fat)   Mon Jun 15, 2009 10:48 am

Creamy Corn And Garlic Risotto (Low-Fat)

3-3/4 Cup chicken broth (fat-free)
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley

Heat 1/3 C. broth in a 10" skillet to boiling. 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, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley.
Back to top Go down
 
Creamy Corn And Garlic Risotto (Low-Fat)
Back to top 
Page 1 of 1
 Similar topics
-
» Majolica corn dish - can you read the backstamp?
» Garlic Bread
» Candy Corn Cone Hat - crochet
» Shoepeg Corn Casserole (TNT)
» Garlic with Scallops & Shrimp

Permissions in this forum:You cannot reply to topics in this forum
 :: Cooking with Tami :: Side Dishes-
Jump to: