Back
Sweet Corn, Gouda and Farro Risotto
4.7 from 27 votes

Sweet Corn, Gouda and Farro Risotto

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Lunch, Dinner, Others
Cuisine: Vegetarian

Ingredients

  • ¾ cup farro soaked in water overnight in the refrigerator, organic
  • 3-4 cups vegetable broth or chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion small diced, medium
  • 1 carrot small diced, small
  • 1 celery small diced, stick
  • 2 tablespoons garlic crushed
  • 2 sweet corn kernels removed (or use air-dried corn, ears
  • 1 cup white wine
  • 1 cup gouda cheese shredded
  • ¼ cup butter
  • ¼ cup flat-leaf parsley chopped, Italian
  • salt Kosher salt and freshly ground, to taste
  • black pepper Kosher salt and freshly ground, to taste

Instructions

    Cup of Yum
  1. Strain the farro, and set aside.
  2. In a medium saucepan, bring the broth to a simmer. In a separate 10-inch skillet, heat the oil over medium heat. Add the onion, carrots, celery and garlic and sauté until transparent. Add the sweet corn and stir.
  3. Add the wine and cook until reduced by half. Add the farro and cook for 3 minutes while stirring continuously. Add the broth ½ cup at a time, continuing to stir after each addition until the farro has absorbed most of the liquid and reaches al denté, about 45 minutes. Occasionally test the farro for tenderness. *Note: All of the liquid may not be used.
  4. Remove the farro from the heat and stir in the butter, gouda and parsley. Season with salt and pepper to taste.