Name: Butter Bean Risotto with Chard and Fried Okra
Prep time: 50 minutes
Total time: 50 minutes
Yield: 4 Servings
Ingredients: 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; 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

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Chef James Boyce's menu keeps the local flavor coming, with dishes like this risotto made with butter beans, a southern staple. Crispy fried okra makes a fitting (and tasty) garnish.

Recipe notes