Farro Risotto with Caramelized Brussels Sprouts, Walnuts, and Shaved Parmesan

Farro is my latest obsession. Actually, it's been an obsession of mine for awhile now. I had it for the first time when Jeremy and I went to an anniversary dinner at Top Chef winner Harold Deiterle's restaurant called Perilla. It was lick-the-bottom-of-your-bowl good. We haven't been back to Perilla in almost two years, but I still think about that amazing farro with fontina cheese on a regular basis. Yum. Recently, my dad and I went to Frankie's Spuntino and had an amazing side of farro in a parmesan broth that was so unbelievably delicious, and I still cannot figure out how they made it! One day I will - and I will share the goodness with all of you.


So what is farro anyway? Farro is a type of wheat that is often likened to barley. Its use is similar as well, as it's most often found in soups or salads. Personally, I think farro is much tastier than barley. The flavor is nuttier and there is more of a crunch to the texture. It's healthier than many rices or pastas because the whole grain remains in tact and un-processed.



Farro used to be the king of all the different types of wheat used in Italy way back in the day, but it's production declined because it tends to be a low-yield crop and was replaced by higher-yield crops once agricultural science and technology advanced. However, as of late, it's seeing a resurgence in popularity - especially in more sophisticated restaurants and dishes, which is ironic because it used to be considered peasant food for the poorest Italians. Either way, it has certainly found a resurgence in my kitchen cupboards, and as far as I'm concerned, is here to stay! Try it - I promise you'll fall in love just like I did.

To cook farro, it is usually just boiled like pasta or rice, and then drained or allowed to sit and soak up water. Instead of doing this, I made mine in a risotto style. It takes just about the same amount of time as using arborio rice, but is healthier and nuttier, You could easily change up this recipe with whatever fresh veggies you have on hand - squash, eggplant, spinach, or any other fresh fall vegetable will no doubt be delicious!

Farro Risotto with Caramelized Brussels Sprouts, Walnuts, and Shaved Parmesan

(Printable Version)

1 lb Brussels sprouts (more or less depending on how veggie-heavy you want yours to be), washed with outer leaves removed
5 Tbsps butter, divided
2 Tbsp canola oil
3/4 cup dry white wine, divided
1 small yellow onion
1.5 cups dry farro
pinch of saffron threads
6 cups chicken broth, warmed
Salt and Pepper
1 cup walnuts, chopped and toasted
1/2 cup parmesan, shaved

To caramelize Brussels sprouts, melt 2 T butter and 2 T oil over medium-high heat in a heavy-bottomed skillet. Add Brussels sprouts, season with salt and pepper, and saute until butter and oil is almost used up. about 5 minutes. Add 1/4 cup white wine and stir until sprouts begin to caramelize. Remove from heat, allow to cool, and roughly chop. Set aside.

Meanwhile, melt remaining 3 T butter in large saucepan over medium-low heat. Add onions, season with salt and pepper, and saute until transparent, about 4-5 minutes. Add farro and stir, toasting until fragrant, about 2-3 minutes. Carefully add remaining 1/2 cup white wine and pinch of saffron (rub between fingers to grind threads). Stir until wine is absorbed. Then add 1/2 cup warmed broth, stirring often. Wait until liquid is almost fully absorbed and add another 1/2 cup of broth, repeating process until farro is tender and/or broth is used up. Depending on the speed in which your farro cooks,  you may need more or less broth.Stir in chopped brussels sprouts and warm through.

Spoon into pasta bowls and top with toasted walnuts and shaved parmesan. Delicious!