Sweet Corn, Gouda and Farro Risotto
Ingredients
-
¾
cup
organic farro
-
3-4
cups
vegetable or chicken broth
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion
-
1
small
carrot
-
1
stick
celery
-
2
tablespoons
crushed garlic
-
2
ears
sweet corn
-
1
cup
white wine
-
1
cup
gouda cheese
-
¼
cup
butter
-
¼
cup
Italian flat leaf parsley
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Instructions
- Strain the farro and set it aside.
- In a medium saucepan, bring the broth to a simmer.
- In a separate skillet, heat the oil over medium heat and sauté the onion, carrot, celery, and garlic until transparent.
- Add the sweet corn and stir, then add the wine and cook until reduced by half.
- Add the farro and cook for 3 minutes while stirring continuously.
- Gradually add the broth ½ cup at a time, stirring after each addition until the farro absorbs most of the liquid and reaches al dente, about 45 minutes.
- Occasionally test the farro for tenderness.
- Remove from heat and stir in the butter, gouda, and parsley, then season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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