Green Farro Risotto with Roasted Peaches


  • 1 ea. Fennel bulb, diced small
  • 1 ea. Yellow onion, diced small
  • 5 T Extra-virgin olive oil, divided use
  • 2 ea. Garlic cloves, minced
  • 1 pinch Red chili flakes
  • 1 quart Green farro
  • 4 quarts Hot chicken broth
  • 4 ea. Peaches
  • 1⁄2 tsp. Black pepper
  • 1 Lemon, freshly ground Zest
  • 1 Orange Zest, grated


In a medium saucepan, sweat the fennel and onion in 4 tablespoons olive oil until soft. Add garlic and chili flakes and cook for 3 more minutes. Add green farro; stir to combine.

Add chicken broth 2 cups at a time to the green farro, stirring constantly. Once the liquid has been absorbed, add 2 more cups and continue until the chicken broth absorbed. Add lemon and orange zest; season with salt.

Halve peaches and slice each half into 6 pieces. Toss with remaining oil and ground black pepper. Place on a parchment-lined baking tray and roast in a 350 F heated oven for 6 to 8 minutes, or until soft.

Place risotto onto 6 plates and top with roasted peaches scattered over. Makes 6 servings.

Executive chef Tim Graham Nico Osteria, Chicago, IL from Food Fanatics Magazine®