Saturday, February 28, 2015

Sweet Corn, Gouda and Farro Risotto and Celebrating a Blogging Milestone!

Six years ago this weekend, I posted my first Little Bit of Everything blog post.  Wow, where has the time gone?  In 2009, I began blogging as a way to work through recipes in my extensive cookbook and magazine clipping collection.  There aren't nearly as many cookbook recipes on here as I would like because of all of the recipes found on the internet.  Pinterest has replaced the magazine clippings and although I still use my cookbooks occasionally, many more recipes are inspired by the internet and all of the fabulous bloggers I follow.  I'm not blogging as much as I would like but very much enjoying the hobby when I do find the time.  Thanks to those of you who follow my Little Bit of Everything and take the time to post a comment, it means a lot!  Here's to another six years of blogging!

One of the things I love about blogging is discovering new foods, new to me that is!!!  Have you tried farro?  Farro is "a type of hulled wheat, especially spelt or emmer, typically used in salads, soups, and side dishes."  I had a hard time finding farro.  My regular grocery story only had farro mixed with something in box, like a rice mix.  I'm sure it's readily available at Whole Foods but Whole Foods isn't close to me.  I found a bag of 10 minute farro at Trader Joes.  

I bookmarked this recipe last summer when there was lots of fresh corn on the cob available.  Even though, fresh corn on the cob is no longer in season,  I decided to give this recipe a try with frozen corn.  Feeling rather lazy on a Sunday night, I wondered if I could make this in my rice cooker.  Having made risotto in the rice cooker before,  why not give it a try?  Score, the farro cooked beautifully in the rice cooker. I love that little appliance, one of my favorites!!

Of course, I knew Tim would be a little apprehensive about this Sunday night meal ... no meat.  He said it was good for a change but would be better with chicken or shrimp.  Actually, shrimp might be  a great addition.  I loved this dish, it was meaty even without meat and the nutty flavor of the farro is amazing!  Farro may be replacing quinoa on our dinner table!




Sweet Corn, Gouda and Farro Risotto
Inspired by this Foodie Crush recipe

Serves: serves 3-4 as a main, 6-8 as a side dish
¾ cup farro
1 1/2  - 2 cups vegetable or chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, small diced
1 small carrot, small diced
1 stick celery, small diced
2 tablespoons crushed garlic
2 cups frozen corn
1 cup smoked gouda cheese, shredded
¼ cup butter
Kosher salt and freshly ground pepper to taste

In a  10-inch skillet, heat the oil over medium heat. Add the onion, carrots, celery and garlic and sauté until transparent. Add the sweet corn and stir. Add the farro to toast for a few minutes.
Place the farro mixture into the rice cooker and add the chicken broth.  Stir well and turn on or set your rice cooker to the cook cycle.  When the rice cooker cycle is complete, stir in the butter and gouda.   Season with salt and pepper to taste. 

2 comments:

  1. This recipe sounds amazing! I'd love to try it. And congratulations on six years' blogging!

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  2. Congratulations on six years, Julie! I am so clueless as to my blog's anniversaries that many have come and gone without a thought.

    The first time I had farro risotto was at my daughter's home and I loved it. I'm glad it's gotten the respect it deserves :)

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