Sun-Dried Tomato and Corn Farro Risotto

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 1x



  • 1/2 cup sun dried tomatoes, dry-packed
  • 2 cups veggie broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 ears sweet corn
  • 1/4 cup white wine
  • 3/4 cup farro
  • 2 tablespoons rosemary, fresh
  • 1/8 teaspoon salt
  • 2 oz goat cheese (or gorgonzola, cream cheese, or other creamy cheese)


  1. In a sauce pan, heat dry-packed sun dried tomatoes, water, and stock. Reduce to low and let simmer while you continue to cook risotto.
  2. Heat tablespoon of olive oil over medium heat. Add shallot and sauté until translucent and fragrant, about 3 minutes. Stir in sweet corn and continue to cook until lightly browning, 4-5 minutes. Keeping heat over medium, add wine and let cook until almost evaporated. Add farro and 1/2 cup of the stock. Continue to stir until the farro absorbs the stock. Continue to add/absorb 1/2 cup stock until the farro is tender, about 45 minutes. Test farro for tenderness occasionally.
  3. When farro is tender, stir in cooked sun-dried tomatoes, rosemary, and salt. Cook for 1-2 more minutes then remove from heat and add in goat cheese. Serve immediately.