Summer corn farrotto with brown butter and sweet burst tomatoes from Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals (page 144) by Carolynn Carreño

  • basil
  • Parmesan cheese
  • corn on the cob
  • butter
  • cherry tomatoes
  • dry white wine
  • farro
  • Spanish onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on August 29, 2018

    I've given this recipe a 3-star rating because I made a few changes which turned my dish into a disaster but it still tasted great! I used barley in place of farro and decided to use my pressure cooker to speed up the process. The result was more porridge than 'risotto', the barley was just cooked but I think I put too much water (18 min on 50% 4.5 cups of water to 1 cup barley). Once you add the brown butter (Oh yum!) and parmesan it tastes amazing. If I make this again will stick to using farro!

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