Best 3 Farro Risotto With Shrimp Recipes
Welcome to the world of delectable flavors and textures, where farro risotto with shrimp takes center stage. This dish is a symphony of flavors, combining the nutty goodness of farro, the succulent sweetness of shrimp, and a rich, creamy sauce that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking for a culinary adventure, this article will guide you through the steps of creating the perfect farro risotto with shrimp, ensuring a memorable and delicious meal that will impress your family and friends.
Here are our top 3 tried and tested recipes!
FARRO RISOTTO WITH SHRIMP
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h
Number Of Ingredients 10
Steps:
- 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. Add farro; cook, stirring constantly, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.
- Add 1/2 cup broth mixture and cook, stirring, until liquid is absorbed. Continue adding broth in this manner, 1/2 cup at a time, until farro is tender but still slightly firm, about 30 minutes. (You may not need all of broth.) Stir in shrimp and peas and cook until shrimp are opaque, 2 to 3 minutes. Remove from heat; stir in cheese, scallion greens, and chopped herbs. Season with salt and pepper. Divide among bowls, top with herb leaves, and serve.
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
FARRO RISOTTO WITH BUTTERNUT SQUASH
Farro's a wheat and when coooked it is chewy. It's butternut time! Ready to be picked from the garden as is the saffron so the two in this dish is fresh as can be! You can keep this vegetarian add some tofu or add fresh caught shrimp or fish like cod the last 5 minutes.
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the stock in a small covered saucepan. Leave it on low heat to simmer.
- In a heavy-bottomed pot, melt the butter and saute the onion, and butternut on medium-low heat for 5 minutes then add garlic and sage for 1 minute. Add the farro and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the farro plus the saffron, and pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the farro is cooked through, but still al dente, about 30-45 minutes total.
- Off the heat, stir in the Parmesan cheese. Taste and season with salt. You can add more butter at this time if desired.
- Mix well, garnish with fresh sage and serve.
Nutrition Facts : Calories 209.5, Fat 13, SaturatedFat 8, Cholesterol 37.3, Sodium 387, Carbohydrate 8.4, Fiber 1.1, Sugar 2.1, Protein 10.4
Tips:
- Choose the right farro: Semi-pearled farro is the best choice for risotto because it cooks quickly and has a slightly chewy texture.
- Toast the farro: Toasting the farro before cooking helps to bring out its nutty flavor.
- Use a flavorful broth: The broth you use for your risotto is important because it will add a lot of flavor to the dish. Use a broth that is made with real ingredients and has a rich flavor.
- Cook the risotto slowly and stir often: Risotto takes time to cook, so be patient and stir it often to prevent it from sticking to the bottom of the pan.
- Add the shrimp at the end: Shrimp cooks quickly, so add it to the risotto towards the end of the cooking time to prevent it from overcooking.
- Serve the risotto immediately: Risotto is best served immediately after it is cooked. If you need to keep it warm for a short period of time, you can place it in a warm oven or on a warming plate.
Conclusion:
Farro risotto with shrimp is a delicious and easy-to-make dish that is perfect for a weeknight meal. The farro provides a nutty flavor and chewy texture, while the shrimp adds a delicate sweetness and briny flavor. This dish is sure to please everyone at the table.
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