Creamy Corn and Garlic Risotto

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (1 pound) frozen whole kernel corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

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. Makes 4 servings

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