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Corn-Mushroom Risotto

Gluten free • 40 mins to make • Serves 4

Meat

5 oz Bacon

Produce

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

Dairy

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

Beer, Wine & Liquor

1 cup White wine, dry
  • Kayla Joan

    Food Network Recipes

  • Rachel McKenzie

    Corn-Mushroom Risotto Recipe : Food Network Kitchens : Food Network

  • Karen Sutkus

    Corn mushroom risotto (www.foodnetwork.com). 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...

  • Michelle Anthony

    Go Ahead, Dig In- healthy dinner

  • Emily Jones

    Healthy Eating - Food Network

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toniiiiight, toniiiight, I'm making this toniiiiiight!