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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
  • It's Just A Bad Day - Julie Cerrone

    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 options. Try it in this earthy risotto with shiitake mushrooms!

  • Kayla Joan

    Food Network Recipes

  • Mindi Rench

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

  • Coach Lora Erickson "Blonde Runner"

    Great healthy eating resource. ~ Coach Lora Erickson www.BlondeRunner.com

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Corn Risotto by Emily Weinstein. This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don’t have the time, chicken stock will work.