Farro Risotto with Shrimp

farro with shrimp

2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1/4 cup red onion
1 1/2 cup farro
1/2 cup white whine
1 pound medium shrimp
1 cup frozen peas, thawed
1/4 cup finely grated parmesan cheese
1/4 cup chopped fresh basil

Optional additional ingredients:
1/4 cup cherry or heirloom tomatoes, halved
1/4 cup diced bell pepper (yellow, red or orange)

Bring broth and 2 cups of water to a simmer in medium saucepan. Leave aside with heat low.

In a separate saucepan heat olive oil over medium. Add onions and cook, stirring frequently to avoid burning. About 2 minutes. Add farro and cook over low-med heat, stirring frequently. Add wine and cook, stirring until absorbed.

Add 1/2 cup of broth mixture to farro and cook, stirring, until liquid is absorbed. Continue slowly adding broth, little by little, until farro is tender, yet slightly firm. Appx 20-25 minutes. Stir in shrimp, peas, and optional additional ingredients. Cook about 3 minutes. Remove from heat. Stir in cheese. Season with salt and pepper. Top with fresh basil.

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