Delicious Sweet Corn, Gouda and Farro Risotto

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This creamy risotto features tender farro cooked to perfection with sweet corn and melted Gouda, creating a dish that is both rich and satisfying. Each bite is a harmonious blend of flavors, with the nuttiness of farro balancing the sweetness of the corn and the creamy Gouda.

A bowl of creamy sweet corn and farro risotto topped with Gouda cheese and parsley, on a rustic kitchen table.

Ingredients

  • 1 cup farro, rinsed
  • 4 cups vegetable broth
  • 1 cup sweet corn (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Gouda cheese, grated
  • 1/2 cup dry white wine (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
  2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for another minute.
  3. Cook the Farro: Add the rinsed farro to the skillet and stir for 1-2 minutes. If using, pour in the white wine and let it simmer until mostly absorbed.
  4. Add Broth Gradually: Start adding warm vegetable broth, one ladle at a time, and stir continuously until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 25-30 minutes or until the farro is tender.
  5. Incorporate Corn and Cheese: When the farro is almost done, stir in the sweet corn and cook for an additional 5 minutes. Remove the skillet from heat and fold in the grated Gouda cheese, mixing until melted and creamy.
  6. Season and Serve: Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 plates
  • Calories: 400kcal
  • Fat: 15g
  • Protein: 14g
  • Carbohydrates: 55g

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