Farro Risotto with Shrimp

Farro Risotto with Shrimp
Photo: Bryan Gardner
Prep Time:
1 hrs
Total Time:
1 hrs


  • 2 cups low-sodium chicken broth

  • 2 tablespoons extra-virgin olive oil

  • 4 scallions, white and green parts separated and thinly sliced

  • 1 ½ cups pearled farro

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 1 pound medium shrimp, peeled and deveined

  • 1 cup 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. Add farro; cook, stirring constantly, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.

  2. 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.

Related Articles