Farro Risotto With Shrimp Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat. Add the onion and garlic and saut��� until fragrant.
• STEP 2.Add the farro and cook for a few minutes until lightly toasted. Stir in the white wine and cook until it is absorbed.
• STEP 3.Gradually add the vegetable broth, stirring constantly, until the farro is cooked and the broth is absorbed.
• STEP 4.Add the shrimp, cherry tomatoes, and spinach. Cook for a few minutes until the shrimp is cooked through and the spinach is wilted.
• STEP 5.Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve the Farro Risotto with Shrimp hot.

Cooking Tips

• You can add other vegetables like mushrooms, bell peppers, or asparagus to the risotto.
• If you don't have farro, you can substitute it with barley or arborio rice.
• For a creamier texture, you can stir in a tablespoon of butter or cream at the end.

Storage and Serving

• Leftover farro risotto with shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the dish, you can microwave it or heat it in a skillet with a little vegetable broth.
• Serve the Farro Risotto with Shrimp as a main course with a side salad or crusty bread.