Ingredients

• For the caramelized apples and fennel:
• 1 large 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 large 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