Provided by Molly O'Neill
Categories dinner, weekday, main course, side dish
Time 1h
Yield Five servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1395 milligrams, Sugar 21 grams, TransFat 0 grams
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