Page 61 - Food Network (January 2020)

FARRO RISOTTO WITH FENNEL
Pulse 1 cup farro in a blender until about half is broken into
smaller pieces. Cook 1 chopped shallot and 1 chopped small SPICY ROASTED BROCCOLI AND CHICKPEAS
fennel bulb in 2 tablespoons butter in a medium saucepan over Cut off the florets from 1 head broccoli. Trim, peel and chop the
medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas
kosher salt. Add 4 cups water; bring to a simmer. Cook until the (drained and rinsed), 3 tablespoons olive oil, ½ teaspoon
farro is tender, 15 to 20 minutes. Stir in ¼ cup grated parmesan shichimi togarashi (Japanese seasoning) and a pinch of salt.
and 2 tablespoons mascarpone; season with salt and pepper. Roast at 450˚, stirring once, until browned, 20 to 25 minutes.
Top with shaved parmesan and chopped fennel fronds. Sprinkle with ¼ teaspoon togarashi and serve with lemon wedges.

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