Creamy Corn Risotto

4 cups chicken broth
4 cloves garlic, minced
1 cup Arborio rice
3 cups corn kernels
1/2 cup parmesan cheese, grated
1/4 cup parsley, chopped

1. Heat 1/2 cup of the chicken broth in a large sauce pan over medium-high heat and add the garlic, stirring until boiling.
2. Meanwhile, bring remaining chicken broth to a boil in a separate sauce pan.
3. Add the rice and corn to the garlic with another 1/2 cup or so of the broth. Reduce heat to a simmer.
4. Continue cooking the rice, adding the remaining stock as needed, until the rice becomes soft and creamy.
5. Remove from heat and stir in parmesan and parsley to serve.

Makes 4 servings