Farro Risotto with Prosciutto and Brussels Sprouts

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/3 cup

Extra-Virgin Olive Oil , divided

12

Brussels Sprouts , washed, quartered

1 pinch

Salt

1/2 tsp

Crushed Red Pepper Flakes

1

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

1 tsp zest per 2 servings

1/4 cup

Parmesan Cheese , grated

to taste

Ground Black Pepper

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 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 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 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 9

Remove from the heat and stir in the final tablespoon of Extra-Virgin Olive Oil (1 Tbsp) , Parmesan Cheese (1/4 cup) , 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.