We’ve been working up quite the appetite around here. Melons have arrived which means heavy lifting is in full force. And let me tell you, there are few things in life I hate more than lifting endless crates full of melons. It never gets easy!
Thank god we still have an endless supply of sweet corn and tomatoes. All of this heavy lifting has made us crave “heavier” food. Basically we want cheese. And lots of it!
This sweet corn and farro risotto is chewier than traditional risotto. But it is just as creamy and with the addition of the corn it literally melts in your mouth. Taylor licked his plate clean!
I added about 1 cup of roasted cherry tomatoes to the risotto because I can’t get enough of our tomatoes. However, this dish would still be lovely with just the corn.
Sweet Corn and Farro Risotto with Roasted Cherry Tomatoes: Serves two
3/4 cup farro
4 cups veggie broth or chicken broth
1/4 cup dry white wine
1 tbs olive oil
1 medium yellow onion, diced
2 ears of sweet corn, kernels removed
1/2 cup parmesan cheese, shredded
Salt and pepper to taste
1 cup of cherry tomatoes sliced in half and roasted in a a 375 degree oven with a little olive oil for about 10-15 minutes.
Bring broth to a simmer in a saucepan.
Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and cook for a few minutes. Stirring. Add sweet corn and stir. Add farro and continue to cook for a about 30 seconds. Add dry wine. Stir. Add broth 1/2 cup at a time. Continuing to stir after each addition until farro has absorbed most of the liquid. This will take about 45 minutes. Test farro for tenderness occasionally.
Add roasted cherry tomatoes to the risotto. Stir to combine. Plate your risotto and top with a healthy portion of parmesan cheese, a sprinkle of salt, and a dash of pepper. Enjoy!
And for those of you worried about Taylor’s lack of red meat, he finally got his steak last night! Of course with a nice cold beer to wash things down.