Farro Risotto (Farroto) with Prosciutto, Parmesan, and Brussels Sprouts

By mm_food4me

Ingredients

• 5 tablespoons extra virgin olive oil, divided
• 12 Brussels sprouts, washed and quartered
• 1 pinch salt
• 1/2 teaspoon 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 ounces prosciutto, diced
• 1 teaspoon fresh lemon zest, plus extra for garnish
• 1/4 cup grated Parmesan cheese, plus extra for garnish

Details

Servings 2
Adapted from domesticate-me.com

Preparation

Step 1

-Start with the Brussels sprouts. Heat 2 tablespoons of olive oil in a large skillet. When hot add the Brussels sprouts.

-Add the crushed red pepper flakes and a pinch of salt to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. 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 you get stressed when I ask you to do two things at once.)

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

-Heat 2 tablespoons of olive oil in a large Dutch oven or saucepan. 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 to the pan, so that the farro is just covered with liquid.

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 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.

Start with the Brussels sprouts. Heat 2 tablespoons of olive oil in a large skillet. 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. 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 you get stressed when I ask you to do two things at once.)

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

Heat 2 tablespoons of olive oil in a large Dutch oven or saucepan. 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 to 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 stock ½ cup at a time until the farro is al dente.

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.