Recipes Ingredients Seafood Recipes Shrimp Recipes Farro Risotto with Shrimp 4.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 1 hr Total Time: 1 hr Servings: 4 Cook Mode (Keep screen awake) Ingredients 2 cups low-sodium chicken broth 2 tablespoons extra-virgin olive oil 4 scallions, white and green parts separated and thinly sliced 1 ½ cups pearled farro ½ cup dry white wine, such as Sauvignon Blanc 1 pound medium shrimp, peeled and deveined 1 cup frozen peas, thawed ¼ cup finely grated Parmesan ¼ cup finely chopped fresh herbs, such as tarragon, chives, basil, flat-leaf parsley, or chervil, plus small whole leaves for serving Coarse salt and freshly ground pepper Directions Bring broth and 2 cups water to a simmer in a medium saucepan. Heat oil in another medium saucepan 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 mixture and cook, stirring, until liquid is absorbed. Continue adding broth in this manner, 1/2 cup at a time, until farro is tender but still slightly firm, about 30 minutes. (You may not need all of broth.) Stir in shrimp and peas and cook until shrimp are opaque, 2 to 3 minutes. Remove from heat; stir in cheese, scallion greens, and chopped herbs. Season with salt and pepper. Divide among bowls, top with herb leaves, and serve. Originally appeared: Martha Stewart Living, April 2015 Rate It PRINT