All you need to make a great risotto is patience, and this farro version is no exception. It requires that you stir the grains constantly in liquid for about half an hour. Add the shrimp and peas for a couple of minutes in the end and then shower everything with Parmesan and fresh herbs. The result is a comfort-food dish you’ll crave all winter.
1 cup low-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
2 scallions, trimmed, white and green parts separated and thinly sliced
3/4 cup pearled farro
1/4 cup dry white wine
1/2 pound medium shrimp, peeled and deveined
1/2 cup frozen peas, thawed
2 tablespoons finely grated Parmigiano-Reggiano, plus more for serving
2 tablespoons finely chopped fresh herbs, such as basil, tarragon, chives, flat-leaf parsley, or chervil, plus more for serving
Coarse salt and freshly ground pepper
- Bring broth and water to a simmer in a saucepan. In another saucepan heat oil 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 moisture and cook, stirring until liquid is absorbed. Continue adding broth in this manner, 1/4 cup at a time, until farro is tender but still slightly firm, about 20 minutes, (you may not need all of the broth mixtures.) Stir in shrimp and peas, and cook until shrimp are opaque, 3 to 4 minutes. Remove from the heat; stir in cheese, scallion greens, and chopped herbs. Season with salt and pepper. Divide among bowls, top with chopped herbs, and serve with additional cheese.