Garlic and Corn Risotto

(makes 4 servings)

Ingredients:

• 3¾ cups fat-free chicken broth
  
  


• 4 cloves garlic, chopped
  
  


• 1 cup uncooked Arborio or long grain rice
  
  


• 2 cups frozen whole kernel corn
  
  


• ¼ cup low-fat Mozzarella cheese
  
  


• ⅓ cup low-fat Parmesan cheese
  
  


• ¼ cup fresh parsley or cilantro, chopped
  
  

Preparation:

• In a large saucepan, bring ⅓ cups of the broth to boil. Add garlic, cook for about 1 minute, stirring occasionally.
  
  


• Stir in rice and corn then cook for about 1 minute.
  
  


• Add remaining broth and bring to a boil then reduce heat to medium-heat. Cook uncovered until rice is tender and creamy (about 15 to 20 minutes), stirring often to absorb liquid.
  
  


• Remove from heat then add Parmesan cheese, Mozzarella cheese and parsley.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (372 g)): 339 Calories, 16 g Protein, 56 g carbohydrates, 3 g Dietary Fiber, 6 g fat, 3 g saturated fat, 10 mg cholesterol, 10 mg sodium