Sweet Corn Farrotto

Sweet Corn Farrotto

Nov 3 2015


Serves 6

I read about this recipe in Bon Appétit Magazine a few years ago and it looked divine. I am not a fan of bell peppers, so I got rid of those and added garlic to give it more flavor.

The corn puree on its own is delicious and would be a great alternative to creamy corn casserole for the holidays (it has no cream at all but tastes just as delicious)


  • 1 1/2 cups fresh corn kernels
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups vegetable broth (Corn puree )
  • 2 cups vegetable broth (Farrotto )
  • 1 cup farro
  • 3 tbsp olive oil
  • 1/2 cup onion, minced
  • 2 garlic cloves, minced
  • 1 cup fresh corn kernels
  • 1 cup finely grated Parmesan
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped fresh basil


Corn Purée
Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes. Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly. Transfer mixture to a blender and purée until smooth.

Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30–45 minutes,  drain and return to pot.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes and add farro.
Add corn purée to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5–6 minutes. Stir in cheese. Season with salt and pepper.
Divide into plates and add fresh tomatoes and basil on top.

Et Voila, Bon Appétit!

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