Corn farrotto from Bon Appétit Magazine, September 2012 (page 61)

  • basil
  • red peppers
  • Parmesan cheese
  • corn
  • onions
  • red onions
  • tomatoes
  • vegetable broth
  • farro

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

  • twoyolks on October 11, 2012

    I made this with chicken stock instead of vegetable stock (I had no vegetable stock). The farro itself is very good with the corn puree. The topping is good but not great. The tomatoes do add a nice acidity. I think the topping would be excellent with a little bit of bacon.

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