Sun-Dried Tomato And Corn Farro Risotto
This hearty farro risotto combines the earthy flavor of sun-dried tomatoes with the sweetness of corn, all brought together in a creamy, flavorful dish. The creamy goat cheese adds a tangy finish to this comforting meal.
— Constant Cookbook
Ingredients
- ½ cup sun dried tomatoes, dry-packed
- 2 cups veggie broth
- 2 cups water
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 ears sweet corn
- ¼ cup white wine
- ¾ cup farro
- 2 tablespoons rosemary, fresh
- ⅛ teaspoon salt
- 2 oz goat cheese (or gorgonzola, cream cheese, or other creamy cheese)
Instructions
- In a sauce pan, heat dry-packed sun dried tomatoes, water, and stock. Reduce to low and let simmer while you continue to cook risotto.
- Heat tablespoon of olive oil over medium heat. Add shallot and sauté until translucent and fragrant, about 3 minutes. Stir in sweet corn and continue to cook until lightly browning, 4-5 minutes. Keeping heat over medium, add wine and let cook until almost evaporated. Add farro and 1/2 cup of the stock. Continue to stir until the farro absorbs the stock. Continue to add/absorb 1/2 cup stock until the farro is tender, about 45 minutes. Test farro for tenderness occasionally.
- When farro is tender, stir in cooked sun-dried tomatoes, rosemary, and salt. Cook for 1-2 more minutes then remove from heat and add in goat cheese. Serve immediately.
Cook Time
45M
Prep Time
PT15M
Yield
2
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