GARLIC AND CORN RISOTTO
Makes 4 servings
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
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.
NUTRITION FACTS:
Serving Size: 1/4 of recipe (372 g)
Servings Per Recipe: 4
Amount per serving
Calories 339
Calories from fat 54
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 10 mg
Sodium 10 mg
Total Carbohydrates 56 g
Dietary Fiber 3 g
Sugars 0 g
Protein 16 g
Vitamin A 2%
Vitamin C 10%
Calcium 20%
Iron 15%
King County Washington Public Health
www.metrokc.gov
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