Photo: Charles Deluvio
Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts
12 ingredients
10 min + 1 hr
4
openrecipes
This Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts is a simple, beautiful, whole-grain showstopper. Perfect as meal or side dish.
Estimated Nutrition (whole recipe, rough)
676
Calories
52g
Protein
27g
Fat
54g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes