Creamy Mexicorn Risotto
finely chopped garlic
or 1tbsp minced from jar
uncooked Arborio or regular medium grain white rice
11 oz Green Giant Steam Crisp Mexicorn
Shredded Monterrey Jack Cheese
chopped fresh cilantro
In a 10 Inch Nonstick Skillet, heat 1/3 cup of the broth to boiling. Cook garlic in broth 1 minute stirring occasionally
Stir in remaining broth, water, rice,chili powder, and corn. Heat to boiling; reduce heat to medium. Cook uncovered 15 to 20 minutes, stirring occasionally until rice is tender and creamy.
Remove from heat, and stir in cheese and cilantro.
Creamy Mexicorn Risotto https://afewshortcuts.com/creamy-mexicorn-risotto/