The best way I can describe this dish is summer in a bowl. Cheesy, hearty and yet surprisingly light- this baked risotto has all the comfort of a traditional risotto, with fresh summer flavors and the chewy nuttiness of whole grain farro. Quick blistered tomatoes, corn and thin strips of basil create the midsummer flavor profile perfect for the savory grain base of this dish- not to mention oozy, creamy burrata cheese to top it all off- I can eat this over and over again! Pair it with a simple protein for a more filling meal, or heap it into a bowl for a simple light plant-centric summer dinner.

Make it:

Farro Risotto with blistered tomatoes, corn and burrata
Serves 4

1 cup grape tomatoes
1 cup corn kernels (fresh or frozen)
Olive oil + sea salt as needed
2 tbsp butter
1/4 cup red onion
2 cloves garlic
1 cup farro
1/2 cup white wine (optional)
2 cups broth (more as needed)
1/4 cup shredded parmesan
1/4 cup sliced basil

1. Heat oven to broil. Add tomatoes and corn to a sheet pan and toss with olive oil and salt. Broil 5-6 minutes until tomatoes are blistered and corn is turning golden. Set aside.

2. Meanwhile, heat butter and a drizzle of olive oil to medium in a large dutch oven or saucier. Add red onion and cook until starting to turn translucent. Stir in garlic and let cook 10-20 seconds.

3. Turn up heat to medium-high. Stir in farro, coating with butter/oil. Add white wine and cook until almost dry. Start to add in broth, 1/2 cup at a time, letting farro absorb each addition before adding more.

4. Once farro is mostly cooked, stir in parmesan, followed by vegetable mixture and 1/2 basil. Transfer to an oven-safe dish and top with sliced burrata. Broil 2-3 minutes until burrata is bubbling.Top with remaining basil and serve.

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