Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Corn Farrotto

Ingredients

Corn Purée

  • 1 1/2 cups fresh corn kernels
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • Fine sea salt
  • 2 cups (or more) vegetable broth

Farrotto

  • 2 cups (or more) vegetable broth
  • 1 cup regular or semi-pearled farro
  • Fine sea salt
  • 3 tablespoons olive oil
  • 1/2 cup minced red onion
  • 1/3 cup 1/4' cubes red or yellow bell pepper
  • 1 cup fresh corn kernels (cut from 1 ear)
  • 1 cup finely grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped fresh basil

Method

Corn Purée

  1. 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 (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, 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 (when puréeing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).
  2. Strain purée through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.

Farrotto

  1. 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 (semi-pearled farroer will cook faster than regular). Drain; return to pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.
  3. 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.
  4. Stir tomatoes and basil into vegetables.
  5. Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.

http://www.bonappetit.com/recipe/corn-farrotto