Another month come and gone. It's been a good two weeks since I last wrote (yikes!), which means summer has progressed considerably. We've moved from blueberry season past the height of peaches (which was two weeks early), and now there are corn and tomatoes to spare. After an afternoon canning to my heart's content, I had tomato stock leftover. This delightful risotto, made with barley (you can also use farro), employs the produce available as summer comes to an end.
Roasted Corn Farrotto
1/2 cup white beans, pureed with 1 tsp olive oil
1 ear corn, shaved and roasted
2/3 cup pearled barley, dry
1 1/3 cup vegetable or tomato stock (I used the leftover liquid from making tomato sauce)
Salt to taste
3-4 leaves basil, chopped (optional)
1. Bring stock to a boil. Add barley and cook until just about tender.
2. Combine bean puree and continue to cook another five minutes, until thick.
3. Mix in corn (and basil, if including). Serve!
Squeezing this into Wellness Weekends!