Post by bean on May 25, 2007 7:47:29 GMT -5
Garlic and Corn Risotto
3 3/4 cups chicken broth
4 cloves garlic, chopped
1 cup uncooked Arborio or long grain rice
2 cups frozen whole kernel corn
1/3 cup parmesan cheese
1/4 cup 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.
3 3/4 cups chicken broth
4 cloves garlic, chopped
1 cup uncooked Arborio or long grain rice
2 cups frozen whole kernel corn
1/3 cup parmesan cheese
1/4 cup 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.
