3-3/4 Cup chicken broth
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley
Heat 1/3 C. broth in a 10″ skillet to boiling. 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, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.
Remove from heat and stir in cheeses and parsley.