CORN RISOTTO WITH OKRA AND SHIITAKE MUSHROOMS
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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Raymond Palacios
[email protected]I can't wait to try this recipe! It looks so flavorful.
MGP TV
[email protected]This recipe is perfect for a summer dinner party.
Meerab Khaan
[email protected]I'm allergic to okra. Is there anything else I could use instead?
Mohmmad Ismail
[email protected]This recipe looks delicious! I'm definitely going to try it this weekend.
Dlven Murad
[email protected]I would love to try this recipe, but I don't have any shiitake mushrooms. Do you think I could substitute another type of mushroom?
Interlope Fur
[email protected]This risotto was a disaster! The rice was overcooked and the vegetables were mushy. I would not recommend this recipe.
Raghabendra Tripathi
[email protected]This risotto was a bit too bland for my taste. I think it needed more salt and pepper. The corn and okra were also a bit too crunchy for my liking. I would probably not make this again.
Faadumo C/risaaq
[email protected]I'm not a big fan of okra, but I really enjoyed this risotto. The corn and shiitake mushrooms were delicious and the risotto was very creamy. I would definitely make this again, but I might leave out the okra next time.
Ivan Bruce
[email protected]This risotto was amazing! The flavors were incredible and the texture was perfect. I will definitely be making this again.
Khan Don
[email protected]This risotto was easy to make and very flavorful. I loved the combination of corn, okra, and shiitake mushrooms. The risotto was also very creamy and cheesy. I would definitely make this again.
Thembelihle Charity
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The risotto was surprisingly delicious! The corn and okra added a nice sweetness and crunch, and the shiitake mushrooms added a savory umami flavor. I would definitely make this again.
MD Shahin Aloom
[email protected]This risotto was delicious! The flavors of the corn, okra, and shiitake mushrooms melded together perfectly. The risotto was also very creamy and rich. I would definitely make this again.
Vyclops
[email protected]I love how this recipe uses fresh, seasonal ingredients. The corn and okra were especially sweet and flavorful. The risotto was also very creamy and cheesy. I would highly recommend this recipe!
Angel Ugalde
[email protected]This risotto was a delightful surprise! The combination of corn, okra, and shiitake mushrooms was unique and flavorful. The risotto was creamy and perfectly cooked. I will definitely be making this again!