Heat Extra-Virgin Olive Oil (2 tablespoon) in a large skillet. When hot, add the Brussels Sprouts (12)
Add the Crushed Red Pepper Flakes (1/2 teaspoon) 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 cup) into a medium saucepan and bring to a simmer, lower the heat and keep warm.
Heat Extra-Virgin Olive Oil (2 tablespoon) 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 clove) and sauté for 1 minute until fragrant.
Stir in the Semi-Pearled Farro (1 1/4 cup), 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 ounce) 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 tablespoon), Parmesan Cheese (1/4 cup), and Lemon (1 teaspoon). Taste and season Ground Black Pepper (to taste).
Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest.