Farro grain risotto with poached salmon


Try this ancient grain in your next risotto in replace of rice to benefit your health.

Shopping list:

  • 500grams farro grain
  • 200grams diced Atlantic salmon
  • 1 brown onion, finely diced
  • 1 carrot, finely diced
  • 3 field mushrooms, finely diced
  • 1 red capsicum, finely diced
  • 150 grams grated parmesan
  • 50gram unsalted butter
  • Vegetable oil
  • Sea salt and cracked black pepper
  • Handful of baby spinach
  • ½ bunch chopped thyme
  • !/2 bunch chopped parsley
  • 1.5 litres of fish stock or water

  • Step 1

    In a non-stick fry pan on medium heat with the a little vegetable oil fry the farro grain until it is golden brown, then add the diced vegetables.

  • Step 2

    Ladle by ladle add the stock to the grains, cooking out the liquid each time before adding the next ladle.

  • Step 3

    Continue this until the rice is just over half cooked then add the diced salmon and continue cooking the grains until they are tender with just a little resistance.

  • Step 4

    Add the grated parmesan and the unsalted butter to the grains along with one extra ladle of stock, and whip this in with a wooden spoon.

  • Step 5

    Finally add the chopped herbs and baby spinach.

  • Step 6

    Serve immediately.


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