Best 4 Farro Risotto With Sweet Corn And Tomatoes Recipes

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Farro risotto with sweet corn and tomatoes is a delicious and easy-to-make vegetarian dish that is packed with flavor. The combination of sweet corn, tomatoes, and creamy farro creates a unique and satisfying meal that is perfect for any occasion. This recipe is a great way to use up fresh summer produce and can be easily tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and healthy meal that everyone will enjoy.

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FARRO RISOTTO WITH SWEET CORN AND TOMATOES



Farro Risotto With Sweet Corn and Tomatoes image

Here's a heartier, whole-grain alternative to traditional risotto that doesn't require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.

Provided by Lidey Heuck

Categories     dinner, grains and rice, vegetables, main course, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 ears fresh corn, husks and silk removed
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1 1/2 cups pearled farro (see Tip)
1/2 cup dry white wine
1 cup cherry tomatoes (about 6 ounces), halved
3/4 cup freshly grated Parmesan (about 2 ounces)
2 teaspoons chopped fresh tarragon or basil
1 teaspoon lemon zest

Steps:

  • Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
  • Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
  • While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
  • Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
  • When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
  • Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.

FARRO RISOTTO



Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
  • Heat the broth in a small saucepan and keep warm over low heat.
  • In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
  • Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES



Late Summer Recipe: Farro Risotto with Corn and Tomatoes image

Provided by Nealey Dozier

Categories     Main dish     Lunch     Dinner     Side dish     Risotto

Number Of Ingredients 11

1 cup semi-pearled farro
1/2 cup olive oil
3 tablespoons unsalted butter, divided
1/2 cup finely chopped sweet onion
1/2 cup dry white wine
2 cups (or more) chicken or vegetable stock
1 cup yellow corn (from 2 ears)
1/2 cup freshly grated Parmesan, plus additional for garnish
Kosher salt and pepper, to taste
1/2 cup halved grape tomatoes, for garnish
Fresh basil, for garnish

Steps:

  • Soak the farro in cold water for 20 minutes. Drain and rinse.
  • In a medium saucepan, bring 8 cups of water to a boil. Stir in olive oil and farro. Reduce heat to medium and simmer for 15 minutes. Drain and set aside. In the same saucepan, add the chicken stock and warm over medium heat until hot but not boiling.
  • In a heavy saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onions until cook until just beginning to soften, about 3 minutes. Add the farro and stir until every grain is coated with butter, about 1 minute. Pour in the wine and simmer until the liquid evaporates.
  • Add 1/2 cup stock and stir frequently until the liquid is absorbed. Continue adding the remaining stock, 1/2 cup at a time, not adding more until the previous amount is absorbed. (It will take longer with each addition.) Stir in the corn with the final addition of stock.
  • Once all of the liquid has been absorbed and the farro is tender, about 20-25 minutes, fold in the remaining tablespoon butter (optional) and Parmesan cheese and stir until melted. Season with salt and pepper, to taste. Garnish individual bowls with tomatoes and fresh basil. Serve with extra Parmesan, if desired.

Nutrition Facts : SaturatedFat 9.9 g, UnsaturatedFat 0.0 g, Carbohydrate 44.3 g, Sugar 8.4 g, ServingSize Serves 4, Protein 10.9 g, Fat 38.7 g, Calories 568 cal, Sodium 185.4 mg, Fiber 5.8 g, Cholesterol 0 mg

RISOTTO WITH TOMATOES AND CORN



Risotto with Tomatoes and Corn image

This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 good-size ears sweet corn
7 cups well-seasoned vegetable stock or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 cups arborio rice
1 pound tomatoes, grated or peeled, seeded and diced
Pinch of sugar
Salt and freshly ground pepper to taste
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
2 to 3 tablespoons slivered fresh basil, or a mix of basil, chives, and parsley
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
  • Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
  • Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, seasonal vegetables and a good quality broth.
  • Toast the farro before cooking: This will help to develop its flavor and give the risotto a nutty aroma.
  • Cook the farro in a flavorful broth: This will add depth and complexity to the dish. You can use vegetable broth, chicken broth, or even a combination of the two.
  • Add the vegetables gradually: This will help to prevent them from becoming overcooked and mushy.
  • Stir the risotto constantly: This will help to prevent the farro from sticking to the bottom of the pot and will also help to create a creamy texture.
  • Add the cheese and butter at the end: This will help to create a rich and creamy sauce.
  • Serve the risotto immediately: Risotto is best enjoyed fresh out of the pot.

Conclusion:

Farro risotto with sweet corn and tomatoes is a delicious and easy-to-make dish that is perfect for a summer meal. The farro provides a nutty flavor and chewy texture, while the sweet corn and tomatoes add a pop of sweetness and color. This dish is also a great way to use up leftover vegetables. So next time you're looking for a new and exciting way to cook farro, give this recipe a try!

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