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For a special occasion, prepare this restaurant-style dish at home. Instead of using Arborio rice to make the risotto, we've substituted farro, a wheat grain popular in Italian cuisine. It is nutty in flavor with chewy texture. Photo credit: Sydney Kramer from Crepes of Wrath.
Bring stock to boil in 3-quart saucepan. Heat large nonstick skillet on medium heat. Add farro; cook and stir 3 minutes or until fragrant. Add farro to stock; return to boil. Reduce heat to low; cover and simmer 25 minutes or until tender. Drain farro, reserving stock.
Heat 2 teaspoons of oil in same skillet on medium-high heat. Add fennel, onion and carrot; cook and stir 20 minutes or until golden brown. Add garlic and sea salt; cook and stir 1 minute. Add wine; bring to boil. Cook 3 to 4 minutes or until slightly reduced. Remove half of the vegetable mixture with slotted spoon to medium bowl. Set aside.
Place remaining vegetable and wine mixture and 2 cups of the reserved stock in blender. Cover. Blend on high speed until smooth. Set aside. Mix roasted peppers, vinegar, Garlic Pepper Seasoning and crushed red pepper in small bowl. Set aside.
Mix orange peel, juice and Garlic & Herb Seasoning in glass dish. Add tilapia; turn to coat. Let stand 15 minutes to marinate. Heat remaining 1 teaspoon oil in large skillet on medium heat. Add tilapia; cook 3 to 4 minutes per side or until seared.
Meanwhile, melt 1 tablespoon of the butter in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes or until lightly browned. Stir in reserved vegetable mixture and cooked farro. Add 1/3 of the pureed vegetable stock; cook and stir on medium heat 14 minutes or until liquid is absorbed by farro. Repeat with remaining stock in 2 batches. Stir in remaining 1 tablespoon butter and parsley.
To serve, arrange 1 cup farro mixture in a ring on each of 4 plates. Place 1 cup arugula into center of each ring. Top with tilapia and roasted peppers.