Now this isn't really mine, but I did makes it :)....and I changed it up a little. This is from the Betty Crooker's Quick and Easy.

3 3/4 cups vegetable or chicken broth

4 cloves garlic, finely chopped

1 cup uncooked Arborio or regular medium-grain white rice

3 cups frozen whole kernel corn

1/2 cup grated Parmesan cheese

1/3 cup shredded mozzarella cheese

1/4 cup chopped fresh Parsley

First heat 1/3 cup of the broth to boiling in a 10-inch skillet. Cook Garlic in broth 1 minute, stirring occasionally. Stir in rice and frozen corn. Cook 1 minutes, stirring occasionally.

Then stir in remaining broth. Heat to a boil, then reduce to medium-heat. Cook uncorvered for 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat.

Stir in cheeses and parsley.

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Now for myself I only used 2 cloves, diced thin. And then cooked up the rest. I think there could even cut the Parsley down a bit, maybe a little under 1/4 cup. I also recommend the Chicken broth over the Vegetable, as it has a saltier flavor. The Vegetable adds more of a carroty taste which doesn't really fit.

All in all, great dish. Would make an excellent side dish for a nice dinner.