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Farro Risotto with Prosciutto and Brussels Sprouts

13 INGREDIENTS • 10 STEPS • 40MINS

Farro Risotto with Prosciutto and Brussels Sprouts

Recipe

4.6

5 ratings
Brussels sprouts are packed with glorious nutrients, and each serving of risotto only has about a tablespoon of Parmesan cheese and less than an ounce of prosciutto. Oh, and there’s no butter involved, friends, just heart-healthy extra virgin olive oil.
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Brussels sprouts are packed with glorious nutrients, and each serving of risotto only has about a tablespoon of Parmesan cheese and less than an ounce of prosciutto. Oh, and there’s no butter involved, friends, just heart-healthy extra virgin olive oil.
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

40MINS

Total Time

$4.85

Cost Per Serving

Ingredients

Servings
2
us / metric
Extra-Virgin Olive Oil
75 mL
Extra-Virgin Olive Oil, divided
Brussels Sprouts
12
Brussels Sprouts, washed, quartered
Salt
1 pinch
Salt
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Shallot
1
Large Shallot, minced
Garlic
2 cloves
Garlic, minced
Semi-Pearled Farro
250 g
Semi-Pearled Farro
or Arborio Rice
Dry White Wine
120 mL
Dry White Wine
Low-Sodium Chicken Stock
1.1 L
Low-Sodium Chicken Stock
Prosciutto
85 g
Prosciutto, diced
Lemon
1/8
Lemon, zested
1 tsp zest per 2 servings
Parmesan Cheese
4 Tbsp
Parmesan Cheese, grated
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
1017
Fat
46.5 g
Protein
41.3 g
Carbs
111.2 g
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author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.

Cooking Instructions

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step 1
Heat Extra-Virgin Olive Oil (2 Tbsp) in a large skillet. When hot, add the Brussels Sprouts (12)
step 1 Heat Extra-Virgin Olive Oil (2 Tbsp) in a large skillet. When hot, add the Brussels Sprouts (12)
step 2
Add the Crushed Red Pepper Flakes (1/2 tsp) and Salt (1 pinch) to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Set aside while you cook the farro.
step 2 Add the Crushed Red Pepper Flakes (1/2 tsp) and Salt (1 pinch) to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Set aside while you cook the farro.
step 3
Pour the Low-Sodium Chicken Stock (1.1 L) into a medium saucepan and bring to a simmer, lower the heat and keep warm.
step 4
Heat Extra-Virgin Olive Oil (2 Tbsp) in a large Dutch oven or saucepan. Add the Shallot (1) and sauté for about 3 minutes until they become translucent. Add the Garlic (2 cloves) and sauté for 1 minute until fragrant.
step 4 Heat Extra-Virgin Olive Oil (2 Tbsp) in a large Dutch oven or saucepan. Add the Shallot (1) and sauté for about 3 minutes until they become translucent. Add the Garlic (2 cloves) and sauté for 1 minute until fragrant.
step 5
Stir in the Semi-Pearled Farro (250 g), so that it’s well coated in the olive oil and toast for 3 minutes. Be careful not to let the shallots or grains burn.
step 5 Stir in the Semi-Pearled Farro (250 g), so that it’s well coated in the olive oil and toast for 3 minutes. Be careful not to let the shallots or grains burn.
step 6
Reduce the heat to low and add the Dry White Wine (120 mL). Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed. Once the wine is absorbed, pour 1 cup of the warm stock to the pan.
step 6 Reduce the heat to low and add the Dry White Wine (120 mL). Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed. Once the wine is absorbed, pour 1 cup of the warm stock to the pan.
step 7
Cook gently. The liquid should be just simmering, stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding stock ½ cup at a time until the farro is al dente, aka just tender.
step 7 Cook gently. The liquid should be just simmering, stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding stock ½ cup at a time until the farro is al dente, aka just tender.
step 8
After the last addition of stock has been mostly absorbed, stir in the brussels sprouts and 2 ounces of the Prosciutto (85 g) and stir until the farro is creamy and the sprouts are heated through.
step 8 After the last addition of stock has been mostly absorbed, stir in the brussels sprouts and 2 ounces of the Prosciutto (85 g) and stir until the farro is creamy and the sprouts are heated through.
step 9
Remove from the heat and stir in the final tablespoon of Extra-Virgin Olive Oil (1 Tbsp), Parmesan Cheese (4 Tbsp), and the zest from the Lemon (1/8). Taste and season Ground Black Pepper (to taste).
step 9 Remove from the heat and stir in the final tablespoon of Extra-Virgin Olive Oil (1 Tbsp), Parmesan Cheese (4 Tbsp), and the zest from the Lemon (1/8). Taste and season Ground Black Pepper (to taste).
step 10
Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.
step 10 Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.

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