Corn Farrotto (Risotto)

17
Ingredients

30m
Prep Time

45m
Cook Time

1h 15m
Ready In

Recipe: #6346

August 30, 2012

Categories: Side Dishes, Corn, Onions Peppers, Italian, Vegetarian, more

recipe by:
Galley_Wench

"Instead of using risotto rice this recipe uses Farro, an ancient grain. A vegetarian dish that spotlights fresh vegetables. The corn puree is a little more work, but worth every minute. This great recipe is from the September 2012 issue of Bon Appetit."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (455.2 g)
Calories 374.3
Total Fat - 25 g
Saturated Fat - 9.5 g
Cholesterol - 16.5 mg
Sodium - 874.9 mg
Total Carbohydrate - 30.7 g
Dietary Fiber - 3.1 g
Sugars - 15.1 g
Protein - 11.3 g
Calcium - 225 mg
Iron - 1 mg
Vitamin C - 25.2 mg
Thiamin - 0.2 mg

Step 1

Corn Puree: Combine corn, onion, oil and a pinch of salt in a medium sauce pan and cook over low heat until onion is softened, 6 to 7 minutes. Do not allow the onions and corn to brown.

Step 2

Add 2 cups broth and increase heat to high and bring to a boil. Reduce heat to medium low and gently simmer, uncovered, until corn is softened and the liquid has reduced by about half, 20-25 minutes. Remove from heat and allow to cool slightly.

Step 3

Transfer cooled mixture to blender and puree until smooth. Strain puree (I skipped this step) through a sieve . . . you should have 1 1/2 cups of liquid. Add more broth if necessary

Step 4

FARROTTO: In a large saucepan bring two cups broth, farro, pinch of salt and one cup of water to a boil. Cook until farro is tender, approximately 30 minutes (note semi-pearled farro will cook faster). Drain farro and return to pot.

Step 5

While the farro cooks, heat a large skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes. Keep warm.

Step 6

Once the farro is drained, add corn puree and cook over medium heat for 5 or 6 minutes, stirring occasionally, adding more broth if needed (1/4 cup at a time). The farro should be very creamy. Stir in Parmesan cheese.