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SideChef
Recipes
American
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.
http://domesticate-me.com

40MINS

Total Time

$4.85

Cost Per Serving

Ingredients

Servings
2
us / metric
Extra-Virgin Olive Oil
1/3 cup
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
1 1/4 cups
Semi-Pearled Farro
or Arborio Rice
Dry White Wine
1/2 cup
Dry White Wine
Low-Sodium Chicken Stock
4 1/2 cups
Low-Sodium Chicken Stock
Prosciutto
3 oz
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
Love This Recipe?
Add to plan
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Farro Risotto with Prosciutto and Brussels Sprouts
Save
author_avatar
Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com

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 (4 1/2 cups) 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 (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.
step 5 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.
step 6
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.
step 6 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.
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 (3 oz) 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 (3 oz) 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.

Tags

American
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Italian
Side Dish
Vegetables
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