Butter Bean Risotto with Chard and Fried Okra

Name: Butter Bean Risotto with Chard and Fried Okra
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