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RECIPE
13 INGREDIENTS 10 STEPS 40min

Farro Risotto with Prosciutto and Brussels Sprouts

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.
Farro Risotto with Prosciutto and Brussels Sprouts Recipe | SideChef
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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40min
Total Time
$4.86
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/3 cup
Extra-Virgin Olive Oil , divided
12
Brussels Sprouts , washed, quartered
1 pinch
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 tsp
Lemons , zested
1/4 cup
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Nutrition Per Serving

VIEW ALL
CALORIES
1023
FAT
46.5 g
PROTEIN
41.6 g
CARBS
112.5 g

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 Lemons (1 tsp) . 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.

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Nutrition Per Serving
Calories
1023
% Daily Value*
Fat
46.5 g
60%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
45.5 mg
15%
Carbohydrates
112.5 g
41%
Fiber
17.4 g
62%
Sugars
2.4 g
--
Protein
41.6 g
83%
Sodium
1824.7 mg
79%
Vitamin D
0.1 µg
0%
Calcium
235.0 mg
18%
Iron
8.0 mg
44%
Potassium
316.6 mg
7%
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