Name: Corn Farrotto
Yield: 4 to 6 Servings
Ingredients: 1 1/2 cups fresh corn kernels; 1/2 cup minced onion; 1 tablespoon olive oil; Fine sea salt; 2 cups (or more) vegetable broth; 2 cups (or more) vegetable broth; 1 cup regular or semi-pearled farro; Fine sea salt; 3 tablespoons olive oil; 1/2 cup minced red onion; 1/3 cup 1/4' cubes red or yellow bell pepper; 1 cup fresh corn kernels (cut from 1 ear); 1 cup finely grated Parmesan; Freshly ground black pepper; 1/2 cup chopped tomato; 2 tablespoons chopped fresh basil

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Bearman makes risotto with nutritious whole-grain farro instead of rice

Recipe notes