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Cajun Style Okra Risotto
A Cajun Style Okra Risotto putting a Cajun spin on the Italian classic making a super flavorful side dish using okra and complimenting a blackened salmon.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Ingredients
- 1 Cup Arborio Rice
Spice Mixture
- 2 Tsp Creole Seasoning
- 2 Tsp Kosher Salt
- 2 Tsp Oregano Leaves
- 1 Tsp White Pepper
- 1 Tsp Black Pepper
- 2 Tsp Spanish Paprika
- 1 Tsp Thyme
- 2 Tsp Garlic Powder
- 2 Tsp Cayenne Pepper
- 1 Tsp Onion Salt
Sofrito
- 1/2 Whole Red Pepper Rough Chop
- 1/2 Whole Green Pepper Rough Chop
- 3 Whole Cubanelles Rough Chop
- 1/2 Whole Red Onion diced
- 1 Stalk Celery Rough Chop
- 1 Bunch Cilantro
Base
- 1 Tbsp Olive Oil
- 1/2 Whole Leek white part only
- 4 Cups Chicken Stock
- 8 Ounces Frozen Cut Okra
- 8 Ounces Red Kidney Beans
Instructions
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Begin by making the sofrito in a food processor and set aside.
Next, combine your spice mixture and set aside.
Add the oil to a dutch oven on medium high heat. Add 1 tbsp of the spice mixture and cook for 1 minute. Add in the leeks and cook until they soften - about 4 minutes. Next, add in the sofrito, a couple of tablespoons of the spice mixture and cook for 2 minutes. Heat the stock in a sauce pan.
Now add in the rice and toast for 2 minutes. Begin adding the stock 1 cup at a time. After 3 cups have been used, add in the okra and beans. Continue with the stock until the rice has become creamy.
Serve and enjoy!