Friday, August 24, 2012

Corn Farrotto

This recipe was a big hit! It's a healthy spin on your typical risotto. You use whole-grain farro instead of rice and instead of butter, you make a sweet corn puree to give it that delicious, risotto creaminess. It's unbelievable how good it is!

Corn Farrotto
Recipe from Bon Appetit


Corn Purée

  • 1 1/2 cups fresh corn kernels
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • Fine sea salt
  • 2 cups (or more) vegetable broth


  • 2 cups (or more) vegetable broth
  • 1 cup regular or semi-pearled farro
  • Fine sea salt
  • 3 tablespoons olive oil
  • 1/2 cup minced red onion
  • 1/3 cup 1/4" cubes red or yellow bell pepper
  • 1 cup fresh corn kernels
  • 1 cup finely grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped fresh basil


Corn Purée

  • Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly. Transfer mixture to a blender and purée until smooth (when puréeing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).
  • Strain purée through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.


  • Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30–45 minutes (semi-pearled farroer will cook faster than regular). Drain; return to pot.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.
  • Add corn purée to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5–6 minutes. Stir in cheese. Season with salt and pepper.
  • Stir tomatoes and basil into vegetables.
  • Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.