Corn and Tomato Farroto

Risotto’s heartier, more forgiving cousin. Farro is stirred like risotto - toasted, then cooked with ladles of warm broth until creamy and chewy - but it doesn’t demand the same constant attention, which makes it a real weeknight dish. Sweet summer corn and a corncob broth build deep flavor, blistered Sun Gold tomatoes burst sweet-tart on top, and a handful of spinach wilts in at the end. Vegan and rich without a drop of cheese.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Method

Stovetop

What actually matters here

• Make a quick broth from the corncobs. After cutting off the kernels, simmer the stripped cobs in the broth for 10 minutes - it pulls out a sweet, milky corn flavor that turns this from good to memorable.
• Toast the farro before the liquid. A couple of minutes in the oil deepens the nutty flavor and helps the grains stay distinct and chewy.
• Blister the tomatoes separately and add on top. Cooking the Sun Golds hot and fast in a little oil concentrates them; folding them in at the very end keeps them blistered and bright against the creamy farro.

Ingredients

Serves 4.

Before you start

• Cut the kernels off the corn and reserve the cobs. Simmer the cobs in the broth for 10 minutes, then discard the cobs and keep the broth warm over low heat.
• Dice the onion, mince the garlic.
• Rinse the farro.

Method

1. Heat 3 tablespoons olive oil in a wide pot over medium. Add the onion and cook 4 minutes until soft, then add the garlic and farro and toast 2 minutes, stirring.
2. Pour in the wine and stir until absorbed.
3. Add the warm corn broth one ladle at a time, stirring often and letting each addition absorb before the next, 22 to 25 minutes, until the farro is creamy and chewy.
4. Stir in the corn kernels, salt, and nutritional yeast in the last 5 minutes.
5. Meanwhile, heat 2 tablespoons oil in a skillet over high and blister the tomatoes 3 to 4 minutes until warmed, glossy, and just beginning to burst.
6. Off the heat, fold the spinach and lemon juice into the farroto until the spinach wilts. Top with the blistered tomatoes, torn basil, flaky salt, and pepper.

How you know it is right

• The farro is creamy and bound but the grains still have a pleasant chew.
• The tomatoes are blistered and glossy, just beginning to burst.
• The spinach is just wilted and bright green.
• It tastes deeply of corn - the cob broth doing its job.

How to serve it

Serve in shallow bowls right away, while it’s creamy and loose - farroto tightens as it sits, so loosen leftovers with a splash of broth when reheating. A drizzle of good olive oil over each bowl is the right finish. Crusty bread optional but welcome.

If you want it simpler

• Skip the cob broth and use plain vegetable broth - still good, just a touch less corn-forward.
• Quick-cooking or pre-cooked farro pouches cut the active stirring; add less liquid and just warm it through with the corn and tomatoes.

Cob broth, toast the farro, stir, blister the tomatoes.

This dish came from the SEASON plan for June 8 - 14, 2026, alongside nine other dinners and one shopping list.

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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.