1.In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.
2.Heat large nonstick skillet over medium-high heat; spray liberally with cooking spray. Add squash; cook and stir 5 minutes or until golden brown. Add Brussels sprouts; cook and stir 3 minutes or until tender-crisp. Add farro; cook and stir 2 minutes. Add stock ½ cup at a time, stirring constantly after each addition until liquid is absorbed; stir in ½ the cheese, and ½ teaspoon each salt and pepper. Makes about 5 cups.
3.Serve risotto sprinkled with remaining cheese. Chef Tips: Customize this dish by swapping the farro with Carolina™ arborio rice and goat cheese with ShopRite® shaved Parmesan cheese. Pump up the protein by adding shredded rotisserie chicken.
- 10 g Fat
- 4 g Saturated fat
- 20 mg Cholesterol
- 478 mg Sodium
- 50 g Carbohydrates
- 8 g Fiber
- 7 g Sugars
- 4 g Added sugars
- 14 g Protein
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Nutritional Information
- 10 g Fat
- 4 g Saturated fat
- 20 mg Cholesterol
- 478 mg Sodium
- 50 g Carbohydrates
- 8 g Fiber
- 7 g Sugars
- 4 g Added sugars
- 14 g Protein
Directions
1.In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.
2.Heat large nonstick skillet over medium-high heat; spray liberally with cooking spray. Add squash; cook and stir 5 minutes or until golden brown. Add Brussels sprouts; cook and stir 3 minutes or until tender-crisp. Add farro; cook and stir 2 minutes. Add stock ½ cup at a time, stirring constantly after each addition until liquid is absorbed; stir in ½ the cheese, and ½ teaspoon each salt and pepper. Makes about 5 cups.
3.Serve risotto sprinkled with remaining cheese. Chef Tips: Customize this dish by swapping the farro with Carolina™ arborio rice and goat cheese with ShopRite® shaved Parmesan cheese. Pump up the protein by adding shredded rotisserie chicken.