Tomato and Corn Summer “Farrotto”

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I want to take a minute to say how appreciative I am about the overwhelmingly positive response to my last post on lessons I’ve learned from switching careers. I don’t write about myself often, and it makes me really happy that so many people read and appreciated what I had to say—some of you even said you felt inspired! I keep this blog going to share my passion, and I’m so thrilled that it is evident to my readers!

Now onto this delicious recipe for Tomato and Corn Summer “Farrotto”.

Tomato and Corn Farroto top view

“Farrotto” is a new term I learned this week while reading an article about farro. Apparently farro has the same liquid absorbing quality as Arborio rice, which is used to make risotto. It’s only logical that farro can be used to make risotto too. Risotto is one of my favorite guilty pleasures—yummy rice with butter and cheese—what’s not to love? Of course, I found a way to take my favorite guilty pleasure and make it healthy. Although farro is a starch, it’s a whole grain packed with protein and fiber. I also added fresh summer veggies and subbed olive oil for butter. Even with these substitutions, this hearty meatless dish is delicious, wholesome and can definitely serve as a main course. I bet whoever you make it for won’t even know it’s not rice!

Makes 4-6 servings

Ingredients:

2 tablespoons of olive oil

½ medium yellow onion, chopped

Cup of cherry tomatoes, chopped in half

2 large garlic cloves, minced

1 ½ cup of dry farro

½ cup of dry white wine

3 cups of vegetable stock

1 cup of water

Pot of boiling water

2 ears of corn

½ cup of freshly grated Parmesan cheese

¼ cup diced scallions

Tomato and Corn Farroto v2

Directions:

  • Heat a large sauce pan over medium heat. Add olive oil and let it heat 1-2 minutes.
  • Add the onions to the oil. Cook for 1 minute or until translucent. Next, add the tomatoes and cook for an additional minute. Add the garlic and cook for 2 more minutes.
  • After the vegetables have cooked up slightly, add the farro to the vegetable mixture. Stir the farro for 1-2 minutes to coat it with the olive oil in the pan.
  • Pour the white wine over the vegetable and farro mixture. The liquid will absorb quickly.
  • Once the wine is absorbed, add 1/3 of the stock (about 1 cup) to the pot. The mixture should be at a low boil. Stir every few minutes.
  • Once the stock is almost absorbed (after about 5 minutes), add another 1/3 of the stock (about 1 cup). Stir. Once the stock is absorbed, repeat this process with the last 1/3 of stock and again with the cup of water. The farrotto will be done when all of the water (3 cups of stock and 1 cup of water) is absorbed. The total cooking time should be about 20-25 minutes.
  • In the meantime, boil a pot of water. Once the water is boiling, place the corn (with the husk removed) in the boiling water. Boil for about 5 minutes.
  • Remove the corn from the boiling water and set aside to cool.
  • Once the corn is cool enough to hold, use a knife to cut the kernels off the cob.
  • Add the corn kernels, parmesan cheese, and scallions to the farrotto mixture. Stir and enjoy!

Nutrition Notes

  • Farro is a complex carbohydrate (like whole wheat bread), which leaves you feeling fuller longer.
  • With 8g of dietary fiber in 1 cup (cooked), farro boasts 1/3 of your daily value of fiber in one dish!
  • A cup of farro has 24% of the recommended daily intake for iron.  That’s a win for vegetarians!

 

 

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