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Butter Bean Risotto with Chard and Fried Okra Recipe

Butter Bean Risotto with Chard and Fried Okra Recipe

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Butter Bean Risotto with Chard and Fried Okra

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Ingredients:

Serving

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

Directions:

For fried okra: Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off buttermilk.
Place cornmeal in medium bowl. Mix in salt and pepper. Add okra; toss to coat.
Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.
For risotto: 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.
Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.
Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté 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.
Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	891.44 Kcal (3732 kJ)
Calories from fat	606.12 Kcal
		% Daily Value*
Total Fat	67.35g	104%
Cholesterol	128.94mg	43%
Sodium	1162.16mg	48%
Potassium	200.63mg	4%
Total Carbs	55.77g	19%
Sugars	3.6g	14%
Dietary Fiber	4.61g	18%
Protein	12.24g	24%
Vitamin C	7.4mg	12%
Vitamin A	0.6mg	19%
Iron	1.9mg	11%
Calcium	92.5mg	9%

Amount Per 100 g
Calories	158.77 Kcal (665 kJ)
Calories from fat	107.96 Kcal
		% Daily Value*
Total Fat	12g	104%
Cholesterol	22.97mg	43%
Sodium	206.99mg	48%
Potassium	35.73mg	4%
Total Carbs	9.93g	19%
Sugars	0.64g	14%
Dietary Fiber	0.82g	18%
Protein	2.18g	24%
Vitamin C	1.3mg	12%
Vitamin A	0.1mg	19%
Iron	0.3mg	11%
Calcium	16.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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