Farro Risotto With Shrimp 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.
MUSHROOM-FARRO 'RISOTTO'
This is my own take on farro risotto. Not a traditional preparation by any stretch, but an easier method that still tastes great!
Provided by Jacqueline P Slattery
Categories Main Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes.
- Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
- Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 71.1 g, Cholesterol 26.6 mg, Fat 12.2 g, Fiber 0.7 g, Protein 12.5 g, SaturatedFat 5.9 g, Sodium 887.1 mg, Sugar 0.8 g
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
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- In a medium saucepan, bring the chicken broth to a gentle boil. Then reduce heat to low and keep hot throughout the duration of the farrotto prep.
- Meanwhile, heat the olive oil in a large high-sided skillet or non-stick sauté pan over medium heat. Add the finely chopped onion, carrot, fennel, and 3/4 teaspoon kosher salt (reserve remaining salt). Stir and let cook 3-4 minutes until the vegetables are slightly soft. Then add the minced garlic and let cook another 1-2 minutes.
- Add the farro to the pan and stir to coat it in the garlic, oil, and softened vegetables. Let cook 2 minutes to become lightly toasted. Then reduce heat to low and add the Calabrian chiles and 1-2 ladelfuls (approximately 1/2 cup) of the warm chicken broth. Stir until the broth is mostly absorbed by the farro. Add 1-2 more ladelfuls of the warm chicken broth to the pan and stir again (intermittently) until the broth is mostly absorbed. Repeat this process (adding just 1-2 ladelfuls of broth at a time) until the farro grains gradually split and soften and most or all of the broth is used. Allow roughly 30 minutes to complete. You should notice that each successive addition of broth takes a bit longer to absorb; however, feel free to increase the heat beneath the pan if a ladelful takes more than 4-5 minutes to absorb. With the final ladelful of broth, add the shrimp. Nestle each piece into the farrotto around the pan.
- Give the shrimp 2-3 minutes to cook on one side. Then flip them and let them cook on the other side for another 2-3 minutes. At this point, the shrimp should be all or mostly pink. Turn off the heat beneath the pan and squeeze 1/2 a lemon over the pan (being careful to collect the seeds in your hand or a sieve). Then add the chopped Italian parsley and gently stir. Let the farrotto sit for another 2-3 minutes for the shrimp to finish cooking and the lemon juice to mostly absorb. Taste for additional salt needed (add up to 3/4 teaspoon more). Serve the farrotto in individual bowls topped with the fresh halved tomatoes and a sprinkling of fennel fronds and freshly ground black pepper.
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5/5 (6)Calories 271 per servingServings 6
- Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms.
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rehydrated mushrooms, cremini mushrooms, and 1/2 teaspoon salt; sauté 5 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.
- Add 1/2 cup stock to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add 4 1/2 cups stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 40 minutes total).
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- In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until melted and lightly bubbling. Add the onion, along with a generous sprinkle of kosher salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
- Increase the heat to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper.
- Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. The farro will crackle lightly and the pan should be mostly dry.
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- Meanwhile, in a pan drizzle the oil and fry the garlic cloves halved until they start to brown, then add the broccoli chopped in small pieces and add a little bit of water. Cover with the lid and cook for about 10 minutes.
- Roughly chop the shrimps in 2 or 3 parts and add them to the pan; season with salt, pepper and chili pepper flakes.
- Remove the lid and cook for 1-2 minutes more, letting the water evaporate, then add the drained cooked spelt.
TASTY SHRIMP MEAL PREP - FLAVCITY WITH BOBBY PARRISH
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- Cook's notes: You can also make this risotto with barely and follow the same instructions. It's best to heat the chicken broth before you add it to the farro, but if you want to be a lazy butt like me, don't bother.
- I used "quick cooking" farro, meaning it's par cooked. If you have raw farro, it may take 25-30 minutes to cook it to the point where it's ready for the pan.
- It's best to buy thawed shrimp, not frozen. I find that "20-25" are a nice size, meaning there are 20-25 shrimp in one pound.
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- In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
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