The Pioneer Woman Tasty Kitchen
Profile Photo

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

Homemade Breakfast Sausage Sandwiches
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
It's easier than you think to make your own breakfast sausage!...
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


Spicy Korean Boneless Wings
Profile Photo by Superman Cooks in Main Courses
A flavorful and tasty authentic Korean wing recipe that can be...
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


Cheesy Mexican Sloppy Joes
Profile Photo by Nicole Nared-Washington in Main Courses
This recipe takes Sloppy Joes to brand new meaning. This is...
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: 10 Level: Easy


Crockpot Supreme Pizza Soup
Profile Photo by Ashley Holman, CC, CPC, CEPC in Main Courses
It's like eating a supreme pizza but in soup form! It's...
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: Easy


Oven-Roasted Pork Chops with Mustard Sauce
Profile Photo by Girl Gone Gourmet in Main Courses
Juicy pork chops with a tangy mustard sauce that take just...
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