Risotto-Style Summer Heirloom Farro

Risotto-Style Summer Heirloom Farro
Photo by Andre Baranawski © 2010


  • 4 cups chicken stock, preferably homemade
  • 1-½ cups fresh sweet corn kernels
  • 1 large yellow onion, diced
  • 1 lemon, sliced
  • 1 pint cherry tomatoes, halved
  • 1 large zucchini, diced
  • 1 cup uncooked farro
  • + 4 more ingredients
    • 8 fresh zucchini blossoms, optional
    • Kosher salt and freshly ground black pepper
    • 4 Tbs. olive oil
    • 2 Tbs. unsalted butter

Heat 2 Tbs. of the oil in a large, deep skillet over medium-high heat. Add the onion. Cook for 4 to 5 minutes, or until softened but not browned. Add the zucchini blossoms, if using, reduce the heat to medium, and cook for about 1 minute. Remove the blossoms to a plate and keep warm. Add the farr...

View full recipe at Fine Cooking


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