Monday, October 24, 2011

Farro Risotto with Roasted Brussels Sprouts & Toasted Almonds

Take that skinny jeans!

Now that the evenings are getting darker and cooler,  my seasonal food cravings are battling with my already-a-little-snug favorite jeans.  The refreshing fruits and veggies I'm naturally inclined towards in the warmer months don't hold a candle to the smokey macaroni & cheeses,  creamy pot pies, and sugary pumpkin...everythings of autumn.

I like to make a few things on a Sunday night that will last me throughout the week. This ensures that even on nights I get home too late to cook (or I get home at 6 and I'm just too lazy to cook) I finish my day with something equal parts satisfying and nutritious. Better decision making prevails.

Farro Risotto with Roasted Brussels Sprouts & Toasted Almonds
(Adapted from  Union Street Eats.)

1 lb brussels sprouts, washed with outer leaves removed, and quartered
1.5 Tbsp butter
2 Tbsp Olive oil
1/2 (plus a bit for sprinkling) cup dry white wine
1 small yellow onion diced
3 cloves of garlic crushed
1.5 cups dry farro
pinch of saffron threads 
5 cups LOW SODIUM chicken broth, warmed (your risotto will be too salty if you use regular)
Salt and Pepper 
1 cup slivered (unsalted)almonds, toasted
1/4 cup parmesan, grated 

Directions:To roast brussels sprouts:

  • Pre-Heat oven to 350F. 
  • Spray a baking sheet with olive oil. Spread brussels sprouts evenly around baking sheet. Spray with olive oil, and sprinkle with salt and pepper.
  •  Roast for 15 minutes.
  •  Remove the baking sheet from the oven, and sprinkle the brussels sprouts with white wine. Bake 10 more minutes. Remove from the oven and set aside.


  • Heat the olive oil in a large pot over medium-low heat. Add onions and garlic, season with salt and pepper and saute until the onions are transparent, about 4-5 minutes.
  •  Add farro and stir, toasting until fragrant, about 2-3 minutes. 
  • Add white wine, butter 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
  • Turn on some fun dance music and groove while you wait for the liquid to absorb. The Bangles are a good option.
  • Add the broth 1/2 cup at a time 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.
  • Add grated parmesan, stir until evenly distributed and melted.
  • Stir in chopped brussels sprouts and almonds.

No comments:

Post a Comment