Sweet Corn Farroto

March  9, 2016
0 Ratings
Photo by Virginie Degryse
  • Serves 6
Author Notes

I came across this recipe in Bon appetite Magazine a few years ago. I have changed a few things and it turned out be one of my favorite dish. It is perfect fro summer time. —Virginie Degryse

What You'll Need
  • 1 1/2 plus 1 cups fresh cron kernels
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 cups vegetable broth
  • 1 cup farro
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup freshly grated parmesan
  • 1/2 cup cherry tomatoes, cut in 2
  • 2 tablespoons chopped basil
  1. For the corn puree, combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes. Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly. Transfer mixture to a blender and purée until smooth.
  2. Farrotto Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30–45 minutes, drain and return to pot.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes and add farro.
  4. Add corn purée to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5–6 minutes. Stir in cheese. Season with salt and pepper.
  5. Divide into plates and add fresh tomatoes and basil on top.
  6. Et Voila, Bon Appétit!

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