Farro risotto with shrimp

Tomatoes are washed, cut into cubes. My leek, cut into half rings. Pour Farro into a bowl, fill with water, wash, drain the water, repeat the procedure again. 

Put farro, tomatoes, onions in a saucepan of a suitable size, add tomato paste. Fill the ingredients with chicken broth and the same amount of water, mix, send to the fire.

Cook under a closed lid for 2 hours, stir periodically, but at least every 30 minutes.

Then add the previously prepared shrimps, salt and pepper to taste, cook for an additional 30 minutes until the shrimps turn pink. 

Pour risotto in portions and serve on the table, sprinkled with finely chopped parsley.

Bon appetit!