Shrimp Farro Risotto

This recipe came from the great Martha Stewart.  Like most recipes, I modified a few things for our family’s preference.   Sometimes I don’t add the wine (like if I don’t have it). The herbs I have changed dependent on what we have available.  It’s a quick and delicious meal for a workday that can be sourced largely from the pantry/freezer/garden.

Farro Risotto Ingredients
  • 2 tablespoons EVOO
  • 4 green onions, white and green parts separated and thinly sliced
  • 1-1/2 cups pearled farro
  • 1/2 cup dry white wine (I use Sauvingnon Blanc)
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen peas, thawed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup finely chopped herbs (basil, chives, parsley)
  • coarse salt and freshly ground pepper
Farro2
  • Bring broth and 2 cups water to a simmer in a medium saucepan.
fARRO 1
  • Heat oil in another medium saucepan over medium. Add scallion whites and cook, stirring frequently, until translucent, about 2 minutes. 
Farro2
  • Add farro; cook, stirring constantly, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.

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Shrimp Farro Rissotto