Corn Farrotto (Risotto)
Created by Galley_Wench on August 30, 2012
- Servings: 4
- Prep Time: 30m
- Cook Time: 45m
- Recipe #6346
Ingredients
- Corn Puree:
- 1 1/2 cups fresh sweet corn kernals
- 1/2 cup minced onions
- 1 tablespoon olive oil
- 2 cups (or more) vegetable broth
- Farrotto:
- 2 cups vegetable broth
- 1 cup farro, regular or semi-pearled
- 3 tablespoons olive oil
- 1/2 cup minced red onions
- 1/3 cup red bell pepper, chopped
- 1 cup fresh sweet corn kernals (cut from 1 ear)
- 3/4 cup Parmesan, grated
- 1/2 cup chopped tomatoes
- 2 tablespoon chopped fresh basil
- Salt & pepper
How to Make
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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.
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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.
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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
How to Make
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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.
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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.
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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.
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Step 7: Just before serving, stir tomatoes and basil into the sauted vegetables.
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Step 8: Divide the farro among bowls and top with vegetable mixture. Serve immediately and enjoy