Farro Risotto with Shrimp
Love risotto? Here's a fresh take on it. This farro risotto with shrimp is simple yet elegant. A generous amount of tomatoes gives it a rich, deep flavor — use fresh or canned, whichever you prefer. As for the leek, you only need the pale, tender lower part.
Michael
Recipe author
Farro Risotto with Shrimp
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 %
8 g
Fats 0 %
0 g
Carbohydrates 68 %
17 g
104 kcal
GI:
12
/
88
/
0
- Wash the tomatoes and cut them into cubes. Wash the leek and slice it into half-moons. Put the farro in a bowl, cover with water, rinse, drain, and repeat once more. Add the farro, tomatoes, and leek to a saucepan large enough to hold everything, then stir in the tomato paste. Pour in the chicken broth plus an equal amount of water, stir, and set over the heat. Cook covered for 2 hours, stirring at least every 30 minutes. Add the peeled shrimp, season with salt and pepper to taste, and cook for another 30 minutes, until the shrimp turn pink. Spoon the risotto into bowls, sprinkle with finely chopped parsley, and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Leek - 33 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Farro - 340 kcal/100g
- Chicken broth - 19 kcal/100g
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