Directions

In a medium saucepan, combine Farmer Direct Organic einkorn berries, water, and salt. Bring to boil, reduce heat to low and simmer covered for 30 minutes. 

When einkorn berries are tender, take off the heat and transfer 1 cup, along with some of the cooking liquid, to a blender and blend into a chunky purée. Set aside.

Meanwhile, prepare vegetables. In a heavy bottomed saucepan or Dutch oven, heat  butter or olive oil over medium heat. Add the white parts of the scallions and diced fennel. Sautée for a few minutes, until tender. Add zucchini and a sprinkle of sea salt and black pepper. Sauté for another few minutes, until starting to brown.

Add the wine and the cooked einkorn berries (whole, reserved blended mixture, and any liquid that remains in the saucepan) to the vegetables. Cook over medium-low heat, stirring frequently, until no liquid remains.

Use a half cup of the hot stock to clean any remaining einkorn purée out of the blender and add to the pot. Keep cooking over low heat, stirring frequently, until liquid is gone– it should just take a few minutes.

Add another ½ cup of the hot stock and continue to cook until liquid is absorbed. Add the last of the chicken stock.

When most of the liquid is absorbed but the risotto still looks creamy, add the grated Parmesan. Stir to combine, then remove from heat and serve.

Garnish with chopped fennel fronds and green part of the scallions.