Farro Risotto with Shrimp – Dinner At Sheila’s

Most of us are familiar with risotto, a northern Italian rice dish cooked in a broth

Most of us are familiar with the northern Italian dish known as risotto in which arborio rice is cooked in a broth to a creamy consistency.

In this dish farro is substituted for the arborio rice, but cooked in the style of risotto. The addition of shrimp, peas and fresh herbs makes for a very satisfying , delicious and nutritious dinner entree.

Farro, which has a long history in many Mediterranean, Ethiopian, and Middle Eastern restaurants, is an ancient wheat grain which has been eaten around the world for thousands of years.

These days, especially in parts of Italy, but increasingly throughout the world , including the U.S., this high-fiber food is experiencing a comeback as a gourmet specialty.

This hearty, nutty-tasting grain is increasingly found on more and more upscale restaurant menus as patrons discover its great taste as well as its many health benefits.

You are seeing more and more recipes where farro is substituted for white rice or other refined grains.

This is a simple recipe, although it does involve some stirring time at the stove as most risotto recipes do.

In the Martha Stewart Living magazine there is always a page that includes 4 simple recipes with a photo on front and brief recipe on the back. I have often found this a great source for a quick delicious dish, be it a salad, soup or entree.

Here’s the one for Farro Risotto with Shrimp…

Farro Risotto with Shrimp (Martha Stewart Living Magazine)

(serves 4, or in my case, 2 really hungry eaters)

2 cups low-sodium chicken broth

2 tablespoons extra -virgin olive oil

4 scallions, white and green parts separated and thinly sliced (don’t make the mistake I did and add them all at once, but no real harm done)

1 and ½ cups pearled farro

½ cup dry white wine, such as Sauvignon Blanc

1 pound medium shrimp, peeled and deveined

1 up frozen peas, thawed

¼ cup finely grated Parmesan

¼ cup finely chopped fresh herbs, such as tarragon, chives, basil, flat-leaf parsley, or chervil, plus small whole leaves for serving

Coarse salt and freshly ground pepper

1. Bring broth and 2 cups water to a simmer in a medium saucepan.

Heat oil in another medium saucepan over medium.

Add scallion whites and cook, stirring frequently, until translucent , about 2 minutes. (Here’s where I impulsively threw in the green with the whites. Recipe calls for you to add the green at the end)

Add farro; cook stirring constantly, until toasted about 2 minutes.

Add wine and cook, stirring, until absorbed.

2. Add ½ cup broth mixture and cook, stirring until liquid is absorbed. Continue adding broth, ½ cup at a time, until farro is tender, but still slightly firm, about 30 minutes. (you may not need all of broth).