The Pioneer Woman Tasty Kitchen
Avatar Image

Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts is a simple, beautiful, whole-grain showstopper. Perfect as meal or side dish.

Ingredients

  • 5 Tablespoons Extra Virgin Olive Oil
  • 12 whole Brussels Sprouts, Washed And Quartered
  • 1 pinch Salt
  • ½ teaspoons Crushed Red Pepper Flakes
  • 4-½ cups Low Sodium Chicken Stock
  • 1 whole Large Shallot, Minced
  • 2 cloves Garlic, Minced
  • 1-¼ cup Semi-pearled Farro
  • ½ cups Dry White Wine
  • 3 ounces, fluid Prosciutto, Diced
  • ¼ cups Grated Parmesan Cheese Plus Extra For Garnish
  • 1 teaspoon Fresh Lemon Zest, Plus Extra For Garnish

Preparation

Start with the Brussels sprouts. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. When hot add the Brussels sprouts. Add the salt and crushed red pepper flakes to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Remove pan from heat. Set aside while you cook the farro. (To save time, you can also cook your Brussels sprouts at the same time as the farro, but I know some of us get stressed when doing two things at once.)

Pour the chicken stock into a medium saucepan and bring to a simmer, then lower the heat and keep warm.

Heat 2 tablespoons of the olive oil in a large Dutch oven or saucepan over medium heat. Add the shallots and sauté for about 3 minutes until they become translucent. Add the garlic and sauté for 1 minute until fragrant. Stir in the farro, 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, people! Reduce the heat to low and add the white wine. 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 into the pan, so that the farro is just covered with liquid. Cook gently (the liquid should be just simmering), stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding additional warm stock ½ cup at a time, and continuing this process until the farro is al dente. You can refer to the farro package for ballpark al dente cook time.

After the last addition of stock has been mostly absorbed, stir in the Brussels sprouts and 2 ounces of the diced prosciutto and stir until the farro is creamy and the sprouts are heated through. Remove from the heat and stir in the final tablespoon of olive oil, Parmesan and lemon zest. Taste and season fresh ground pepper if you like.

Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest. Congratulations on your risotto triumph!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Tender Slow Cooked Roast in Red Wine Reduction
Avatar Image by Anita at Hungry Couple in Main Courses
A melt in your mouth beef dish. The ultimate comfort food...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate


PF Chang’s Mongolian Beef Copycat
Avatar Image by Patricia @ ButterYum in Main Courses
Make you own tasty Chinese takeout at home.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Slow Cooker Greek Meatballs with Couscous
Avatar Image by Justine Sulia (Cooking and Beer) in Main Courses
Perfect for an easy weeknight meal or a fun game day...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chicken Enchiladas with Salsa Verde
Avatar Image by Bita @ Honest & Tasty in Main Courses
The tastiest chicken enchiladas ever! A little tangy, a little spicy,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Oven-Fried Chicken Sandwiches with Beer-Pickled Jalapenos
Avatar Image by Justine Sulia (Cooking and Beer) in Main Courses
The chicken in this sandwich is baked but tastes like deep-fried....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy