So, I found myself in the odd position of craving farro. Yes, farro. So after some searching, I came across a Cooking Light recipe that sounded fantastic. The recipe not only has farro, but it also uses apple cider (how autumnal!) AND it’s a risotto! I’ve never thought of using farro in a risotto but, better late than never.
Ingredients:
Risotto:
- 1 cup farro
- 1.5 cups fat free, less sodium chicken broth
- 1.5 cups apple cider
- 1 tablespoon butter
- 1 cup chopped fennel bulb (1 small fennel bulb should cover you)
- 3/4 cup dry white wine
- 1/2 cup water (if needed)
- grated lemon rind from one lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
Duck:
- 4 6-ounce boneless duck breast halves, skinned
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
First prep your farro. Add the farro to a bowl and cover with water to 1 inch above farro. Let stand for 30 minutes. Drain.
Combine the broth and cider in small pot over low heat. Keep at a gentle simmer.
Melt 1 tablespoon butter in a large saute over medium-high heat. Add the fennel, and sauté for 5 minutes or until lightly browned and tender.
Remove fennel from pan. Add farro, and cook for 3 minutes over medium heat, stirring constantly.
Add white wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total). Add up to 1/2 cup water as needed until farro is al dente.
Stir in fennel, grated lemon rind, salt, pepper, and cinnamon. Remove from heat. Cover and keep warm.
To make the duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add breast halves, and cook for 2 1/2 minutes or until browned.
Turn breasts over, and cook over medium-low heat for 5 1/2 minutes or until desired degree of doneness.
Serve duck with farro risotto.
Oh. Oh my. This farro is just wonderful. It’s sweet from the cider but the fennel sets it off perfectly. It maintains its chewiness which goes really well with the duck.
The duck was so simple yet so yummy. This took out a lot of the guesswork/fear with duck!
The dish is quite easy and takes about an hour. This would be a great meal for guests, I’m sure it will impress.
- Risotto:
- 1 cup farro
- 1.5 cups fat free, less sodium chicken broth
- 1.5 cups apple cider
- 1 tablespoon butter
- 1 cup chopped fennel bulb (1 small fennel bulb should cover you)
- 3/4 cup dry white wine
- 1/2 cup water (if needed)
- grated lemon rind from one lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- Duck:
- 4 6-ounce boneless duck breast halves, skinned
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- First prep your farro. Add the farro to a bowl and cover with water to 1 inch above farro. Let stand for 30 minutes. Drain.
- Combine the broth and cider in small pot over low heat. Keep at a gentle simmer.
- Melt 1 tablespoon butter in a large saute over medium-high heat. Add the fennel, and sauté for 5 minutes or until lightly browned and tender.
- Remove fennel from pan. Add farro, and cook for 3 minutes over medium heat, stirring constantly.
- Add white wine, and cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly.
- Add broth mixture, 1 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 35 minutes total). Add up to 1/2 cup water as needed until farro is al dente.
- Stir in fennel, grated lemon rind, salt, pepper, and cinnamon. Remove from heat. Cover and keep warm.
- To make the duck, sprinkle duck with 1/2 teaspoon salt, thyme, and 1/4 teaspoon black pepper; rub with garlic.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add breast halves, and cook for 2 1/2 minutes or until browned.
- Turn breasts over, and cook over medium-low heat for 5 1/2 minutes or until desired degree of doneness.
- Serve duck with farro risotto.
Great stuff! I love the combination of farro & apple cider to make a risotto… I might borrow this idea to make a vegetarian version of this gorgeous dish! Looks absolutely beautiful.
Sara @ The Cozy Herbivore recently posted..Pumpkin Beans & Rice with Pepita Tortilla Crumble
Sara, you’ll love it! I’ll look out for your post!
Kaitlin recently posted..Duck Breasts with Cider-Farro Risotto