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®