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…
- 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
- Combine basil, 2 Tbsp lemon juice, salt, pepper and 1 Tbsp olive oil in a blender and puree until smooth. Set basil sauce aside.
- In a large saucepan, heat olive oil and 2 Tbsp butter over medium heat.
- Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes.
- Add farro, stirring constantly until toasted, about 3 minutes.
- Add the wine and stir until evaporated, about 2 minutes.
- 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.
- Turn off the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season with salt and pepper, if needed.
- 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.
- Serve the fish over risotto and drizzle with basil sauce. Enjoy!