Farro Risotto with Brussels Sprouts and Gorgonzola

This brussels sprout gorgonzola farro risotto, or farrotto, is a creamy and cheesy vegetarian main meal, and so much easier to cook than a traditional risotto with this no-stir method. In this version, the nutty ancient grain is paired with roasted brussels sprouts and buttery, mild parmesan and gorgonzola cheese.

When the weather starts to turn, all I can think about is comfort food. We’re on a casserole kick here--Cheesy Chicken Bacon Broccoli or Eggplant Parmesan are on the top of our comfort food crusade, but every now and then, I want something meatless for dinner.

This farro risotto is an unxious, luxurious vegetarian option. Rich, cheesy, and creamy, this one-pot meal is basically like getting a big hug. 

Farro is nutty, chewy, and much more forgiving than a classic rice-based risotto. I love this particular recipe because you can essentially wander off instead of hovering over the stove with a watchful eye. If you’ve ever made traditional risotto, you’ll understand. It’s obsessive.

This brussels sprout gorgonzola farro risotto, or farrotto, is a creamy and cheesy vegetarian main meal, and so much easier to cook than a traditional risotto with this no-stir method. The addition of brussels sprouts (try roasting them!) adds sweetness and crunch alongside the wonderful, buttery parmesan and gorgonzola cheeses. The resulting farrotto is silky, but much heartier, making it the perfect meatless meal for those cold fall and winter nights.

How to Make Farro Risotto with Brussels Sprouts 

Ingredient Notes

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Farro. For this recipe, I used Bob’s Red Mill Organic Farro. Do not use a quick cooking farro as part of this recipe’s allure is the chewy, nutty texture of this ancient grain. Farro is a relative of the modern-day wheat so it is not gluten-free. Unlike rice, which is the traditional ingredient of risotto, farro is nutrient dense. This farro risotto is much higher in protein and fiber.

Gorgonzola. Gorgonzola cheese is an Italian bleu cheese made from cow’s milk. It has a firm, crumbly texture and is often more mild than other bleu cheeses with it’s buttery flavor. It does still have the characteristic salty “bite” associated with bleu cheeses. If you can’t find gorgonzola, Roquefort is a good substitute, but you can also use a soft goat cheese.

Directions

To make this farro risotto recipe, 

Heat vegetable stock in a medium sauce pan over low heat.

In a large Dutch oven or stock pot, heat the oil over medium heat. Add onion, salt, and pepper and saute for 5 to 7 minutes until soft, and translucent. Add garlic and cook for 30 seconds or until fragrant. Add farro and toast for 1 to 2 minutes, stirring continuously. 

Add white wine, and cook until the liquid has been mostly absorbed, about 2-3 minutes. Add the warm stock to the pot, stir to combine, and bring to a boil. Reduce heat to low, cover, and cook for 40-45 minutes. Stir every 15 minutes until farro is tender and liquid is mostly absorbed. Add brussels sprouts, cooking until sprouts turn soft and bright green, about 5-8 minutes. Add cheeses and lemon juice and keep stirring until they melt. Taste and adjust seasoning. 

Cover and allow farro risotto to sit for 5 minutes before serving. Scoop into bowls, and garnish with fresh chopped parsley and additional cheese, as desired.

Tips, Tricks, and FAQs

Let the risotto sit, covered for about 5 minutes before serving in order to thicken it up. Letting it sit, with the addition of the cheese at the end, releases additional starches which yields a more classic risotto-like texture.

To add a smokey flavor, roast your brussels sprouts. Oven roast at 425 degrees for 15-20 minutes or in an airfryer about 10 minutes before the farrotto cooking time has finished, and add into the risotto just before serving.

Recipe Adaptations

• For a low carb option, use 6 cups of cauliflower rice in place of the farro, and reduce stock to  ¼ cup and ¼ cup wine
• Add ½ cup of roughly chopped cremini mushrooms while sautéing the onion
• Stir in ⅓ cup toasted walnuts or hazelnuts just before serving

Other Farro Recipes you’ll love

• Italian Farro Salad with Feta and Tomatoes
• Farro and Kale Salad with Goat Cheese

Yield: 4

Farro Risotto with Brussels Sprouts & Gorgonzola

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This brussels sprout gorgonzola farro risotto, or farroto, is a creamy and cheesy vegetarian main meal, and so much easier to cook than a traditional risotto with this no-stir method. In this version, the nutty ancient grain is paired with roasted brussels sprouts and buttery, mild parmesan and gorgonzola cheese.

Print

Ingredients

• 2 1/2 cups vegetable stock
• 2 tbsp olive oil
• 1 (about 1 cup) yellow onion, chopped
• 1 tbsp garlic, minced
• 1 tbsp finely chopped fresh thyme
• 1/2 tsp black pepper
• zest of one lemon
• 1 1/2 cups farro
• 1/2 cup dry white wine
• 1 lb. brussels sprouts, chopped
• 1/2 cup parmesan cheese
• 1/4 cup gorgonzola cheese, crumbled
• 2 tsp lemon juice
• Italian parsley

Instructions

Heat vegetable stock in a medium sauce pan over low heat.

In a large Dutch oven or stock pot, heat the oil over medium heat. Add onion, salt, and pepper and saute for 5 to 7 minutes until soft, and translucent. Add garlic and thyme and cook for 30 seconds or until fragrant. Add farro and toast for 1 to 2 minutes, stirring continuously. 

Add white wine, and cook until the liquid has been mostly absorbed, about 2-3 minutes. Add the warm stock to the pot, stir to combine, and bring to a boil. Reduce heat to low, cover, and cook for 40-45 minutes. Stir every 15 minutes until farro is tender and liquid is mostly absorbed. Add brussels sprouts, cooking until sprouts turn soft and bright green, about 5-8 minutes. Add cheeses and lemon juice and keep stirring until they melt. Taste and adjust seasoning. 

Cover and allow farro risotto to sit for 5 minutes before serving. Scoop into bowls, and garnish with fresh chopped parsley and additional cheese, as desired.

Notes

Inspired by and adapted from Mark Bittman's Brussels Sprout Brown Rice Risotto recipe from his VB6 Cookbook

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 363Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 243mgCarbohydrates: 44gFiber: 8gSugar: 3gProtein: 15g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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