4 cups chicken broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cups frozen whole kernel corn
1/2 cup Parmesan cheese
1/3 cup shredded mozzarella cheese
Cook as risotto. Add corn in middle of process. Stir in cheese at end.
--Adapted from Betty Crocker Quick and Easy Cookbook
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