Creamy Corn and Garlic Risotto

• 3 34 cups chicken broth
• 4 garlic cloves, finely chopped
• 1 cup uncooked arborio rice
• 3 cups frozen whole kernel corn
• 12 cup grated parmesan cheese
• 13 cup shredded mozzarella cheese
• 14 cup fresh minced fresh parsley

1. Heat 1/3C broth in a 10" skillet to boiling.
2. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.
3. Stir in remaining broth; heat to boiling.
4. Reduce heat to medium.
5. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.
6. Remove from heat and stir in cheeses and parsley.

chicken broth, garlic, arborio rice, kernel corn, parmesan cheese, mozzarella cheese, parsley

Taken from www.food.com/recipe/creamy-corn-and-garlic-risotto-258888 (may not work)