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Farro, Sides, Holiday, Whole Grain, Mediterranean, Mediterranean diet, Champagne
This recipe is inspired by Giada’s Champagne Risotto. I decided to change it up a bit and use whole grain farro - now you have Farrotto!
Course Side Dishes
Servings 4
Cuisine Mediterranean, Mediterranean Diet

Ingredients
 

  • 2 slices prosciutto
  • 4-5 cups of reduced-sodium chicken broth
  • 1 cup champagne
  • 1 bunch of asparagus cut into 1” pieces
  • 2 tablespoons olive oil
  • 2 shallots
  • 1 ½ cups farro pearled or semi-pearled
  • ¼ cup parmesan cheese grated
  • ½ cup flat leaf parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 450°F.
  • Place slices of prosciutto on a baking sheet sprayed with cooking spray. Bake until crispy, about 8 minutes. ( the prosciutto will continue to crisp up as they cool) Set aside.
  • In a medium saucepan, bring stock to a simmer. Add the asparagus pieces and blanch for 1-2 minutes. Remove from broth and keep chicken broth at a simmer.
  • Heat oil in a large saucepan over medium heat. Add the shallot and cook until softened about 4 minutes. Add the farro and stir to coat with the olive oil. Continue to toast the farro for about 2-3 more minutes. Add the champagne and simmer until almost all the liquid has evaporated, about 2 minutes.
  • Begin to add the stock ½ cup at a time stirring after each addition until most of the liquid is absorbed. Repeat until farro softens but is still chewy, 25-30 minutes. ( you may not need all 5 cups but I generally use 4 cups at least )
  • Add asparagus, parmesan and parsley. Stir to combine. Taste and adjust seasonings adding salt and pepper.
  • Crumble the prosciutto and garnish the farrotto. Enjoy!
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