Farro Risotto with Spinach, Artichoke, and Wild Salmon
Farro Risotto with Spinach, Artichoke, and Wild Salmon
Spinach and artichoke and salmon, oh my! Try out this delicious Farro Risotto recipe for a filling, tasty, and heart-healthy meal. This recipe is perfect for salmon lovers and will surely be a fan favorite. Try this recipe out and share it with your friends!
Ingredients
- 1 cup farro grain
- 2/3 cup corn frozen
- 12 oz wild salmon tips and tails
- 10 1/2 oz fresh spinach
- 1 cup edamame shelled
- 1 cup artichoke hearts canned and quartered
- 1 cup grape tomatoes
- 1 tbsp canola oil
Instructions
- Toast farro in oven for 20-30 minutes at 250℉ or until slightly brown. Boil toasted farro until tender (about 30-40 minutes) and strain.
- Boil frozen corn. Simmer and cook until corn is tender (about 10-15 minutes.) Transfer cooked corn to a blender and blend until smooth. Strain corn puree.
- Cook in steamer until the internal temperature is 155℉. Remove from streamer. Flake salmon into chunks.
- Boil spinach. Remove when it wilts (about 5-10 seconds.) Remove spinach from water and shock in an ice bath. Strain excess water.
- Heat oil in pan over medium. Add edamame, artichoke hearts, cooked farro, and halved grape tomatoes. Cook (about 2 minutes.) Add spinach, salmon, and corn broth. Bring to simmer and serve.