CORN RISOTTO WITH OKRA AND SHIITAKE MUSHROOMS

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Corn Risotto With Okra And Shiitake Mushrooms image

Provided by Molly O'Neill

Categories     dinner, weekday, main course, side dish

Time 1h

Yield Five servings

Number Of Ingredients 13

8 cups frozen or fresh corn kernels
4 cups lowfat milk
4 teaspoons unsalted butter
1/4 cup diced shallots
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced leek, white part only
1/8 teaspoon chili powder
1/2 cup minced parsley
1/2 cup grated Parmesan cheese
1 pound okra, whole
5 medium shiitake mushrooms
Salt to taste

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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