BUTTER BEAN RISOTTO w/CHARD & OKRA

By BobD

Ingredients

• Fried okra:
• 4 SERVINGS
• 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
• Risotto:
• 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

Details

Servings 4

Preparation

Step 1

For fried okra:

Preheat oven to 375F. 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; sautntil 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 375F 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; sautntil 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.