Pan Seared Chilean Sea Bass with Farro Risotto

A few weeks ago, I asked friends through Facebook what ingredient(s) they would like to see incorporated into a recipe.  I got a bunch of great responses, but one suggestion I found interesting since I had never cooked with it before was Farro.  I did a little research for recipes using farro and I came up a little short.  A lot of the recipes I found were for salads or soup and I wanted to make something a little more interesting.  After a little bit of brainstorming, I came up with the idea to make a basic risotto using the farro.  I paired that with a pan seared Chilean sea bass drizzled with a little fresh basil sauce, and the nice glass of white wine we enjoyed with it really completed the meal!  Here’s the recipe…

INGREDIENTS:

  • 2 pieces Chilean see bass
  • 1 cup farro
  • 6 cups fat free, low-sodium chicken (or vegetable) broth, warmed
  • olive oil
  • 4 tablespoons unsalted butter
  • 1 large shallot, chopped
  • kosher salt & pepper
  • ¼ cup white wine
  • 4 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • ¼ cup pecorino romano
  • 1 cup fresh basil

INSTRUCTIONS:

  1. Combine basil, 2 Tbsp lemon juice, salt, pepper and 1 Tbsp olive oil in a blender and puree until smooth.  Set basil sauce aside.
  2. In a large saucepan, heat olive oil and 2 Tbsp butter over medium heat.   
  3. Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes.
  4. Add farro, stirring constantly until toasted, about 3 minutes.  
  5. Add the wine and stir until evaporated, about 2 minutes.  
  6. Add approx. 1 cup of hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1 cup at a time, until the farro is creamy and tender, about 30 minutes.
  7. Turn off the heat and stir in the lemon juice, lemon zest, and pecorino romano.  Season with salt and pepper, if needed. 
  8. While you are adding broth to the farro, heat a separate pan with olive oil and 2 Tbsp unsalted butter.  Season sea bass with salt and pepper and saute until both sides are golden brown and the fish is cooked through.
  9. Serve the fish over risotto and drizzle with basil sauce.  Enjoy!

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