Farro Risotto with Corn and Tomatoes

Week 3 is all about grains! Make sure to check out THIS post with really useful information on grains! Todays recipe will make about 4 servings.

Farro Risotto with Corn and Tomatoes is number 2

Photo thanks to Tanya!

What you'll need

• Medium saucepan
• Cutting board
• Knife
• Mixing spoon
• Measuring cups and spoons

Ingredients

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

Directions

1. Soak the farro in cold water for 20 minutes. Then drain and rinse.
2. In a medium saucepan, bring 8 cups of water to a boil. Stir in olive oil and farro.
3. Reduce heat to medium and simmer for 15 minutes. Then drain and set aside.
4. In the same saucepan add the chicken stock and warm over medium heat until hot but not boiling.
5. In a heavy saucepan or Dutch oven melt 2 tablespoons of butter over medium heat. Dice an onion and add the onions and cook until they are just beginning to soften which should be about 3 minutes. 
6. Then add the farro and stir until every grain is coated with butter which is about 1 minute. Pour in 1/2 cup of stock and simmer until the liquid evaporates.
7. Add another 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). 
8. Stir in the corn with the final addition of stock.
9. 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. 
10. Season with salt and pepper to taste. Garnish individual bowls with tomatoes and fresh basil. Sever with extra parmesan if desired.

This week is grains and since there are so many different types of grains we made five different recipes: 

• Black Bean and Asparagus Quinoa with Lemon Dressing (#1 in picture above)
• Farro Risotto with Corn and Tomatoes (#2 in picture above)
• Black Rice Salad with Avocado and Grapefruit (#3 in picture above)
• Sweet and Savory Wild Rice (#4 in picture above)
• Wild Rice Pilaf (Not pictured above)

Click on any of the above to see the recipe on how to make them and as always feel free to leave comments or questions below!