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wheatberry risottoWheatberry Risotto 1

Preparation time: 5 minutes
Cooking time: 30 minutes
Serving 2


  • 170g wheatberries
  • 2 Salmon fillets
  • Handful chopped parsley
  • 100g frozen peas
  • Half a bag of watercress
  • 200g of half fat crème fraiche
  • 1 lemon
  • Salt and pepper


  1. Cook the wheatberries in a pan of boiling water and salt for 25 minutes
  2. Blanch the peas, drain
  3. Season the salmon and pan fry
  4. Once cooked drain the wheatberries and return to the pan with the peas, crème fraiche, lemon juice, half the watercress, parsley, salt and pepper.
  5. Stir for a couple of minutes until the watercress is lightly wilted
  6. Serve the salmon on top of the wheatberries with some fresh watercress to garnish