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    Corn-Mushroom Risotto

    Gluten free • 40 mins to make • Serves 4


    5 oz Bacon


    2 tbsp Chives, fresh
    3 ears Corn
    2 Shallots, medium
    6 oz Shiitake mushrooms

    Pasta & Grains

    1 1/4 cups Arborio rice

    Baking & Spices

    1 Kosher salt and freshly ground pepper


    3 tbsp Butter, unsalted
    1/2 cup Parmesan cheese, grated

    Beer, Wine & Liquor

    1 cup White wine, dry
    • Kayla Joan

      Food Network Recipes

    • Karen Sutkus

      Corn mushroom risotto ( Some folks frown on corn because it's a starchy vegetable. Well, it is starchy — because it's actually a grain! One cup of corn kernels has 5 grams of protein, 4 grams of fiber (that's more than 25 percent of the daily recommendation) and energy-producing B-vitamins. You can also eat corn in a wide variety of ways — polenta, tortillas and popcorn are all healthy whole-grain option...

    • Divya Patel

      Get this all-star, easy-to-follow Food Network Corn-Mushroom Risotto recipe from Food Network Kitchens.

    • Coach Lora Erickson "Blonde Runner"

      Great healthy eating resource. ~ Coach Lora Erickson

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