Pork

Farro Risotto with Caramelized Apples and Fennel

Farro Risotto with Caramelized Apples and Fennel

recipe image

Farro Risotto with Caramelized Apples and Fennel

Listing by James Ransom
  • Serves
    6 as a facet
Creator Notes

This dish is all about the balance between appetizing and sweet drop flavors. I obtain that I’m able to no longer fetch enough apples this time of year—uncooked, in cider, or in sauce. I thought apples would be a ultimate looking complement (in chunks and the usage of the cider to cook) to hearty farro risotto, but I did no longer need the dish to be too sweet so I balanced it with appetizing onions, garlic, and fennel, topping every part with fascinating chèvre. The toasted walnuts add a compulsory crunch and a bit of orange zest makes the final dish radiant. This dish pairs smartly with roast pork and chicken. —meganvt01

Take a look at Kitchen Notes

Megan’s Farro Risotto is a comforting, drop-impressed occasion facet dish. The creaminess of the risotto and the tartness of the apples worked surprisingly smartly together and the crunchy walnut topping and designate of orange zest gave it a smartly-rounded assemble. I served this with a roasted total chicken and a glass of earthy Tempranillo. I’m positively taking a uncover about ahead to serving this over again!  —The Editors

  • Take a look at Kitchen-Current

Ingredients
  • For the caramelized apples and fennel:

  • 1

    gargantuan honeycrisp apple, peeled and chopped (about 1.5 cups)


  • 1

    fennel bulb, trimmed and chopped (about 2 cups)


  • 1 tablespoon

    olive oil


  • 1 tablespoon

    butter


  • 1/2 teaspoon

    kosher salt


  • 1/4 cup

    white wine

  • For the farro risotto:

  • 1 1/2 cups

    farro (rinsed and soaked in water for 20 minutes then drained)


  • 3 cups

    apple cider


  • 3 cups

    chicken broth


  • 1

    medium sweet onion, chopped (about 1 cup)


  • 2

    gargantuan cloves garlic, minced


  • 1/4 cup

    white wine


  • 1/2 cup

    Parmesan cheese, grated


  • 1/4 teaspoon

    orange zest


  • 1/2 teaspoon

    fennel seeds


  • 1/2 cup

    chèvre, crumbled


  • 1/3 cup

    walnuts, toasted and chopped


  • 1 1/2 tablespoons

    parsley, chopped


  • 1 tablespoon

    olive oil


  • 1 tablespoon

    butter

Instructions
  1. For the caramelized apples and fennel:
  2. This would possibly perchance be accomplished similtaneously with the risotto. In a gargantuan skillet over medium warmth soften the butter with the olive oil and add the apples and fennel. Salt and trot.
  3. Cook over medium warmth for approximately 20 minutes. Firstly the combo will release liquid then they’ll birth to cook down — after about 10 minutes, retain an watch on them so that they attach no longer fetch too brown. After they’re soft and brown, deglaze the pan with the wine scraping up any brown bits. Reserve.
  1. For the farro risotto:
  2. Add the chicken broth and apple cider to a saucepan. Raise on a extraordinarily low simmer for the length of the cooking of the risotto.
  3. In a single other saucepan add the olive oil and onions and cook over medium warmth for 10 minutes. Add the garlic and cook for 1 more minute.
  4. Add the drained farro and trot to coat. Cook for 2 minutes, stirring frequently and allowing the grains to toast a minute bit. Add the white wine and cook unless the liquid is nearly absorbed.
  5. For the subsequent 30 minutes (approximately), add the cider/broth mixture to the farro mixture by ladlefuls. Spin after every addition and cook unless the liquid is nearly absorbed. Repeat unless the farro is soft but collected al dente (or to your required doneness).
  6. While you add the closing ladleful of the broth/cider mixture and the liquid is nearly gone, add the caramelized apples and fennel, fennel seeds, orange zest, Parmesan, and butter. Spin and season to style.
  7. Put the farro in a serving dish and top with chèvre, toasted walnuts, and parsley. Assist at once.

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