Butter Bean Risotto With Chard And Fried Okra Recipe

Name: Butter Bean Risotto With Chard And Fried Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup 1/2-inch pieces trimmed fresh okra; 1/2 cup buttermilk; 1/2 cup yellow cornmeal; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup olive oil; 2 teaspoons olive oil; 3/4 cup (packed) 1/2-inch squares Swiss chard (from about 3 large leaves); 4 cups low-salt chicken broth; 2 tablespoons (1/4 stick) unsalted butter, divided; 1/4 cup chopped onion; 3/4 cup arborio rice or medium-grain white rice; 1/4 cup dry white wine; 1 15- to 16-ounce can butter beans, rinsed, drained; 1 tablespoon freshly grated Parmesan cheese plus additional for serving

Servings: persons

1/2 cup 1/2-inch pieces trimmed fresh okra
1/2 cup buttermilk
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 teaspoons olive oil
3/4 cup (packed) 1/2-inch squares Swiss chard (from about 3 large leaves)
4 cups low-salt chicken broth
2 tablespoons (1/4 stick) unsalted butter, divided
1/4 cup chopped onion
3/4 cup arborio rice or medium-grain white rice
1/4 cup dry white wine
1 15- to 16-ounce can butter beans, rinsed, drained
1 tablespoon freshly grated Parmesan cheese plus additional for serving

1
Preheat oven to 375u00b0F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
2
Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
3
Heat oil in small saucepan over medium-high heat. Add okra; saute until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD:
4
Heat oil in heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside.
5
Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
6
Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; saute until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.
7
Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

1157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup 1/2-inch pieces trimmed fresh okra, 1/2 cup buttermilk, 1/2 cup yellow cornmeal, 1/2 teaspoon salt, and more.

Yes, Butter Bean Risotto With Chard And Fried Okra falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Bean Risotto With Chard And Fried Okra

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