The Endless Feast > Recipes > Shrimp and Farro Risotto

Shrimp and Farro Risotto

Chef Susan Spicer (4 portions)

For more info about Susan Spicer, go to: www.bayona.com, www.strength.org, www.healthygulf.org, www.southernfoodways.com, and www.chefscollaborative.org

4 tablespoons olive oil
1 pound peeled and deveined shrimp (16-20ct)
1 teaspoon minced garlic salt and red chili flakes
1 cup shrimp stock
1 cup chicken (or vegetable) stock
1 cup diced onion
1 cup diced fennel bulb
1 cup farro juice and zest of 1 lemon
2 tablespoons butter
2 tablespoons torn basil leaves or basil pesto

Heat two tablespoons of olive oil in a sauté pan and when shimmering, add the shrimp.

Cook for 3 or 4 minutes, stirring, until shrimp start to turn pink. Stir in the minced garlic and season with salt and a small amount of chili flakes. When shrimp are just cooked through, remove to a plate and keep warm, then deglaze pan with about ½ cup of shrimp broth. Bring the deglaze liquid and the two stocks to a boil in a small pot and lower to a simmer.

In another pot, heat the rest of the olive oil and sauté the onion and fennel bulb until softened, about 5 minutes. Stir in the farro and cook over low heat for another 5 minutes, then ladle in some of the broth. Cook, stirring, as you would risotto, adding the broth in ½ cup increments and stirring until it is absorbed. Stir in the lemon juice and zest, then the butter. Taste and adjust seasoning. You can stir the shrimp into the farro with the basil, or serve them on top of each portion and drizzle with pesto.

Serve immediately.