Food Network Magazine - (02)January-February 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

fennel bulb in 2 tablespoons butter in a medium saucepan over

medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon

kosher salt. Add 4 cups water; bring to a simmer. Cook until the

farro is tender, 15 to 20 minutes. Stir in ¼ cup grated parmesan

and 2 tablespoons mascarpone; season with salt and pepper.

Top with shaved parmesan and chopped fennel fronds.

SPICY ROASTED BROCCOLI AND CHICKPEAS

Cut off the florets from 1 head broccoli. Trim, peel and chop the

stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas

(drained and rinsed), 3 tablespoons olive oil, ½ teaspoon

shichimi togarashi (Japanese seasoning) and a pinch of salt.

Roast at 450 ̊, stirring once, until browned, 20 to 25 minutes.

Sprinkle with ¼ teaspoon togarashi and serve with lemon wedges.

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