Corn Farrotto

This take on risotto is made with farro instead of rice. Farro is a nutty grain similar to barley, with a unique earthy flavor and satisfying density. The oldest cultivated grain in the world; it is a great source of complex carbohydrates, fiber and protein, with a half-cup of raw farro containing 5g of fiber and 6g of protein.

Ingredients | Corn Puree

• 1 ½ cups fresh corn kernels
• ½ cup minced onion
• 1 tablespoon olive oil
• Fine sea salt
• 2 cups vegetable broth (more if needed)

Ingredients | Farrotto

• 2 cups vegetable broth (more if needed)
• 1 cup regular or semi-pearled farro
• Fine sea salt
• 3 tablespoons olive oil
• ½ cup minced red onion
• 1/3 cup ¼” cubes red or yellow bell pepper
• 1 cup fresh corn kernels (cut from 1 ear)
• ¾ cup finely grated Parmesan
• ½ cup chopped tomato
• 2 tablespoons chopped fresh basil

Preparation

1. Bring 2 cups broth, farro, a pinch of salt, and 1-cup water to a simmer in a large saucepan.
2. Cook until farro is tender, 30-45 minutes (semi-pearled farro will cook faster than regular).
3. Drain and return to the pot.
4. Meanwhile, heat oil in a large skillet over medium heat.
5. Add onion and cook until just beginning to soften, about 3 minutes.
6. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.
7. Add corn puree to farro and cook over medium heat, stirring occasionally and adding more broth by ¼-cupfulls if dry, until farrotto is very creamy, 5-6 minutes.
8. Stir in cheese.
9. Season with salt and pepper.
10. Stir tomatoes and basil into vegetables.
11. Divide farrotto among bowls.
12. Top with vegetable mixture, dividing equally.
13. Serve immediately.

Source: Bon Appétit