CREAMY CORN AND GARLIC RISOTTO

Steps:

• 1. 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.2. 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.FOOD for THOUGHT Though the calories in this dish are high, the fat amount is low. This risotto also contains a very high amount of your body's favorite fuel source, carbohydrates."This is a very tasty main dish, one that my whole family just loves! When my 14-year-old daughter was doing the cooking, this was one of her favorites! We used chopped garlic from a jar, which made the preparation even easier." -ANNE R.NUTRITION FACTS: High in calcium and folic acid good source of fiber1 Serving: Calories 400 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 15mg Sodium 1250mg Potassium 470mg Carbohydrate 66g (Dietary Fiber 4g) Protein 20g % DAILY VALUE: Vitamin A 14% Vitamin C 8% Calcium 28% Iron 16% Folic Acid 32% Magnesium 12% DIET EXCHANGES: 4 1/2 Starch, 1 Lean MeatHelpful For These Side Effects: (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.