Recipes Ingredients Seafood Recipes Shrimp Recipes Farro Risotto with Shrimp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 1 hrs Total Time: 1 hrs Servings: 4 Ingredients 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 Directions 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. Rate it Print