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.
Contents
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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
- Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 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.
- 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.
- 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.
- 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.
- 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
