Corn Risotto With Okra And Shiitake Mushrooms
- Total Time
- 1 hour
- Rating
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Ingredients
- 8cups frozen or fresh corn kernels
- 4cups lowfat milk
- 4teaspoons unsalted butter
- ¼cup diced shallots
- ½cup diced carrots
- ½cup diced celery
- ½cup diced leek, white part only
- â…›teaspoon chili powder
- ½cup minced parsley
- ½cup grated Parmesan cheese
- 1pound okra, whole
- 5medium shiitake mushrooms
- Salt to taste
Nutritional analysis per serving (5 servings)
519 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 23 grams protein; 1403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.
- Step 2
Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.
- Step 3
Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.
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