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Servings:

Farro Risotto with Prosciutto and Brussels Sprouts

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.

Total Time

40min

4.6

5 Ratings

Author: Domesticate Me

Servings:

Ingredients

•

1/3 cup

Extra-Virgin Olive Oil , divided

•

Brussels Sprouts , washed, quartered

•

1 pinch

Salt

•

1/2 tsp

Crushed Red Pepper Flakes

•

Large Shallot , minced

•

2 cloves

Garlic , minced

•

1 1/4 cups

Semi-Pearled Farro

or Arborio Rice

•

1/2 cup

Dry White Wine

•

4 1/2 cups

Low-Sodium Chicken Stock

•

3 oz

Prosciutto , diced

•

1/8

Lemon , zested

•

4 Tbsp

Parmesan Cheese , grated

•

to taste

Ground Black Pepper

Cooking Instructions

Heat Extra-Virgin Olive Oil (2 Tbsp) in a large skillet. When hot, add the Brussels Sprouts (12)

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.

Pour the Low-Sodium Chicken Stock (4 1/2 cups) into a medium saucepan and bring to a simmer, lower the heat and keep warm.

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.

Stir in the Semi-Pearled Farro (1 1/4 cups) , 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.

Reduce the heat to low and add the Dry White Wine (1/2 cup) . 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.

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.

After the last addition of stock has been mostly absorbed, stir in the brussels sprouts and 2 ounces of the Prosciutto (3 oz) and stir until the farro is creamy and the sprouts are heated through.

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) .

10.

Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.

Nutrition Per Serving

CALORIES

1017

FAT

46.5 g

PROTEIN

41.3 g

CARBS

111.2 g