Corn Risotto With Okra And Shiitake Mushrooms
Published March 6, 1993
- Total Time
- 1 hour
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Ingredients
8 cups frozen or fresh corn kernels
4 cups lowfat milk
4 teaspoons unsalted butter
¼ cup diced shallots
½ cup diced carrots
½ cup diced celery
½ cup diced leek, white part only
⅛ teaspoon chili powder
½ cup minced parsley
½ cup grated Parmesan cheese
1 pound okra, whole
5 medium shiitake mushrooms
Salt to taste
Nutritional analysis per serving (5 servings)
82 grams carbs; 28 milligrams cholesterol; 482 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 11 grams fiber; 1403 milligrams sodium; 23 grams protein; 22 grams sugar
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.
Private Notes