FARRO RISOTTO WITH SWEET CORN AND TOMATOES
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
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.
RISOTTO WITH TOMATOES AND CORN
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
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
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
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
More about "late summer recipe farro risotto with corn and tomatoes"
CORN & TOMATO RISOTTO RECIPE — CARADIFALCO.COM
From caradifalco.com
FARRO RISOTTO WITH SWEET CORN AND TOMATOES RECIPE - NYT COOKING
From mastercook.com
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From pinterest.com.au
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From pinterest.co.uk
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From the-kitchn-instant-pot.netlify.app
LATE SUMMER RECIPE FARRO RISOTTO WITH CORN AND TOMATOES
From tfrecipes.com
SUN-DRIED TOMATO AND CORN FARRO RISOTTO
From naturally-ella.com
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From pinterest.ca
FOODCOMBO
FARRO RISOTTO WITH CHERRY TOMATOES {NO STIR METHOD}
From wellplated.com
LATE SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS.
From howsweeteats.com
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From trivet.recipes
LATE SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS.
From pinterest.ca
LATE SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS.
From pinterest.com
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From pinterest.com
LATE SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS.
From pinterest.ca
FARRO RISOTTO WITH BLISTERED TOMATOES, CORN AND BURRATA
From healthymamakris.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love