CREAMY CORN & GARLIC RISOTTO

Green Giant recently sent me a can of their new SteamCrisp corn to try out. It's actually the corn I tried while visiting the Green Giant plant in Minnesota last year, so I already knew it was fantastic! Nevertheless, it was fun trying it out in a new recipe!

New Green Giant Steam Crisp corn features 100% natural corn picked at its peak, then quickly steamed in the can to preserve as many vitamins and nutrients as possible. The can itself is smaller than your usual can of vegetables, so it uses less packaging and takes up less space in your pantry. It contains the same amount of corn as a standard can as well!

Green Giant also included several recipe cards and I decided to try out a Corn Risotto. I'm always on the hunt for easy, delicious side dishes and this recipe fits the bill! Risotto uses Arborio rice, which is a bit pricey, but you don't use much so it does last a while. You can also use any other type of medium or short grain rice, which are hardier types that won't turn to mush when stirred frequently while cooking. Stirring the rice releases starch and creates a delicious creamy consistency.

This recipe makes quite a bit for a side dish, so in the future, I think I'll half it.

Creamy Corn & Garlic Risotto

• 3 cups vegetable broth
• 4 cloves garlic, finely chopped
• 1 cup uncooked Arborio rice
• 2 cans corn {or 1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn}
• 1/2 cup grated Parmesan cheese
• 1/3 cup shredded mozzarella cheese { I'd say this is optional- next time I'll leave it out}
• 1/4 cup chopped fresh parsley

Instructions:

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.

Stir in rice and corn. Cook 1 minute, stirring occasionally.

Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.