Risotto-Style Summer Heirloom Farro
Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a great way to use summer squash.
4 Tbs. olive oil
1 large yellow onion, diced
8 fresh zucchini blossoms, optional
1 cup uncooked farro
4 cups chicken stock, preferably homemade
1 large zucchini, diced
1-1/2 cups fresh sweet corn kernels
1 pint cherry tomatoes, halved
2 Tbs. unsalted butter
Kosher salt and freshly ground black pepper
1 lemon, sliced
- 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 farro. Cook for 2 to 3 minutes just to coat with the oil and mix with the onions.
- Pour the stock into the skillet.
- Stir the farro and onions. Bring to a boil over medium-high heat.
- Reduce the heat to medium. Simmer, stirring frequently, for 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.
- Heat the remaining 2 Tbs. of oil in another large skillet over medium-high heat. When hot, add the zucchini and corn kernels.
- Cook for 10 to 12 minutes, or until the vegetables brown.
- Add the tomatoes. Cook for about 1 minute to warm through.
- Add the farro and toss to mix.
- Add the butter and stir until melted. Season to taste with salt and pepper.
- Spoon the farro onto each of 8 plates. Garnish each plate with a zucchini blossom.
Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.