Farro Risotto With Sweet Corn and Tomatoes Recipe (2024)

This was a great vegetarian side. I felt like an advanced cook when making, then using the corn broth. Also, I added more tarragon since I'm a fan. Next time I would wait to add the tomatoes until the end. This timing resulted in slightly mushy tomatoes, and all you really need is for them to be a bit warm.

Delicious! Easier than you think, and the lemon zest really makes it something special. Use the best sweet corn you can get your paws on.

Made stock in instantpot. cooked on high for 5 minutes and did natural release. Used minced shallot, sauted in instantpot, added 1 1/4 c farro, then white wine, cooked off. Added 2 1/2 cup stock. 10 minutes on high 5 min natural release. Added corn and tomato. Sauted on low for 10 more minutes. Crumbled feta on top. Great summer dinner.

Lovely. Added seared scallops. Serve with lemon wedge.

Quite tasty. The problem with the dish is the color - perhaps something green could be added - too bad that sugar snap peas don’t overlap with corn. I cooked the farro for 15 minutes before adding the corn and would probably try 17 next time. Followed the advice of adding the tomatoes at the very end - just warming them - very good advice.

It should say on the package (Bob's Red Mill is pearled, for example). You can also substitute pearled barley, which is often easter to find.

Of course it needs a little flavor doctoring, but not much, and the fresh tarragon, Parmesan and zest at the end improves it immensely. I added in 1/2 a jalapeño I had in the fridge with the corn and tomatoes, and a good amount of dried green herbs over the last 20 mins. Will definitely make again.

This was a great way to use up CSA box overflow over the summer. I decided to forego the tarragon and go for lots of chile flakes or diced jalapeno when I had it. Less delicate probably, but corn and tomatoes can take the heat.

Prepared as written but doubled the tomatoes to a full pint and doubled the herbs (used basil and tarragon). Delicious!

Blah compared to farro with roasted vegetables.

I made this as a main dish, and we really enjoyed it. I added some chicken broth to the corn stock as it simmered, and I added shallots in with the corn kernels. Highly recommend waiting until the very last minute to add the tomatoes.

Mostly made as written but added kale with the corn and tomatoes and added some browned ground beef at the end with the cheese. Would definitely make again!

OUTSTANDING! Made this as written with 2 changes: added the tomatoes at the end and used a broth made with Parmesan rinds rather than fuss with the corn cobs. I have made risotto with carnaroli rice for a long, long time, but this recipe has me contemplating swapping farro for the rice in future. Much tastier and fresher tasting than the rice version. What a terrific discovery!

We liked this one! I was trying to find a use for a half bag of farro and half bag of arborio rice so I used a mixture of both. The texture wasn’t perfect but it did the job, no crunchy or chewy bits. Admittedly, I wasn’t paying close attention to the instructions regarding the corn cob broth so ended up scraping that altogether and used boxed vegetable broth instead. Even with this misstep it was delicious and perfectly corny. Highly recommended for a summertime meal.

Added garlic after the leeks, balsamic vinegar instead of white wine, cooked mushrooms at the end, and of course chili flakes. Was delicious.

Great side

This was a great main meal! And I froze some of it and ate it again a few months later. Way good! I will definitely be putting this in my favorite things list. very satisfying.

This was so yummy!! I threw a parm rind in with the corn cobs, and used shallots instead of leeks since that’s what I had. I also took others’ advice and stirred the tomatoes in at the very end, which was a good decision, since they kept their form but still wilted a little. Will definitely make again!

Made as written, and it was delicious! I used 4 cobs of corn, and had about a cup of stock left. Tomatoes will soften and break apart unless you add them at the very end, but I don’t mind—the tomato juices started to thicken and flavor the stock. Don’t skimp on the lemon zest and parm, they really bring the flavor to the next level :)

I made a few adjustments: 1 c farro, shallots instead ofleeks, 1/4 c mint instead of basil. I added bay scallops, patted dry and salted, for the final 5 mins - all great! But - it takes longer than 50 mins. And I had to watch the liquid absorption pretty closely. I probably used 3 c max. Can’t imagine so many c liquid even if you use the full 1.5 c farro. My experience anyway! And it’s delicious.

Agree with adding the tomatoes closer to the end of the cooking time; I did the last 5 minutes. The Farro I I use regularly usually cooks in about 20 minutes, so I adjusted the times accordingly. I had thyme in the garden, so used that instead of tarragon. . Overall the flavor is sweet, and I prefer all the recipes with Farro used like risotto that are more savory. But it’s a nice way to use summery ingredients.

This was a great way to use up CSA box overflow over the summer. I decided to forego the tarragon and go for lots of chile flakes or diced jalapeno when I had it. Less delicate probably, but corn and tomatoes can take the heat.

This was the first time I cooked farro, and the first time I made risotto. It was delicious! Great combination of textures and flavors. Could be a side dish or an entree on its own. I did not have to use all of the stock, maybe 4-5 cups? Will definitely make it again.