In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.
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.
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
Ingredients
Directions
In medium saucepot, heat stock to a simmer over medium heat; reduce heat to low.
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.
Serve risotto sprinkled with remaining cheese.