Corn Risotto With Okra And Shiitake Mushrooms Recipe

Name: Corn Risotto With Okra And Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅛ 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

Servings: persons

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
⅛ 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

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.
2
Drain off the milk and reserve it.
3
Place the corn in a food processor and process for 30 seconds.
4
Set aside.
5
Melt the butter in a medium saucepan.
6
Add the shallots, carrots, celery and leek and saute until tender.
7
Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan.
8
Add salt to taste.
9
Keep warm.
10
Grill or saute the okra and mushrooms until tender.
11
Divide the risotto among 5 plates.
12
Garnish with the okra and mushrooms and serve immediately.

702

kcal

Calories

Fat

113

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 13 ingredients. The key ingredients include: 8 cups frozen or fresh corn kernels, 4 cups lowfat milk, 4 teaspoons unsalted butter, 1/4 cup diced shallots, and more.

Yes, Corn Risotto With Okra And Shiitake Mushrooms falls under the Soups & Stews 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.

Corn Risotto With Okra And Shiitake Mushrooms

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