Spicy Shrimp Farro Risotto with Mushrooms and Peas
An impressive chewy farro, tender shrimp, mushrooms, and peas simmered in a West African Jollof-inspired, well-rounded, spicy, fire-roasted tomato base of scotch bonnet peppers, smoked paprika, curry powder, red bell pepper, onions, parsley, thyme, oregano, garlic, and ginger risotto. The dish is then finished with a grated pecorino-parmesan cheese blend.
Servings 4 servings
Calories: 374kcal
Ingredients
Argentinean Shrimp
- 1 pound Argentinean shrimp frozen peeled
Aromatic Paste
- 1 medium onion
- 1 inch ginger
- 3 garlic cloves
- ½ bunch parsley leaves washed
- 1 medium red bell pepper
- ½ tablespoon paprika powder
Risotto
- 8 cremini mushrooms
- 2 tablespoons olive oil
- 6 Campari Tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ tablespoon Jamaican curry powder
- ¼ cup white wine
- ½ cup crushed fire-roasted tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cup instant farro
- 8 ounce bottled clam juice
- 8 ounces of water or shrimp water
- 1 cup peas fresh or frozen
- 2 teaspoon scotch bonnet pepper sauce
- ½ cup grated Italian cheese
Garnish
- chopped parsley, optional
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep the Ingredients: Thaw the shrimp by letting it sit in a bowl of cold water. While the shrimp thaws, cut the onion and ginger into chunks and blend it in a food processor with garlic into a paste. Then, remove three tablespoons and set it aside.
- Add parsley, red bell pepper, and paprika powder to the remaining onion mixture in the food processor and blend it into a paste. Finally, quarter the mushrooms and set aside.
- Make the Risotto: Heat olive oil on medium heat in a Dutch oven. Add and combine mushrooms with the reserved onion-garlic mixture and cover to sweat for 5 minutes. While the mushroom mixture cooks, quarter the tomatoes and set them aside.
- Brown the Mushrooms Mixture: Uncover the pot, allowing the excess water to evaporate, and let the mixture brown while stirring occasionally to scrape the bottom. It takes about 8 minutes.
- Make the Tomato Base: Add the tomatoes, thyme, and oregano, combine well, and cover to sweat for 5 minutes. Then, uncover to allow the liquid to evaporate, which takes about 4 minutes.
- Add the curry powder, combine well, and cook for 1 minute, stirring occasionally. Then, add the white wine to deglaze the pot to lift the fond (food bits) on the bottom, combine well, and cook for 1 minute.
- Season the Base: Add the crushed tomatoes, the reserved blended paste, salt, and black pepper, combine well, cover, and cook for 10 minutes, stirring occasionally. Then, uncover the tomato mixture and fry for 5 minutes, stirring occasionally to remove the raw ginger taste.
- Cook the Farro: While the tomato base cooks, combine the clam juice with one cup of water, add to the tomato mixture, and bring to a simmer. Once the liquid is bubbling, add the farro, combine well, cover, and cook for 10 minutes.
- Uncover and cook for 5 minutes, stirring occasionally to allow the excess liquid to evaporate.
- Cook the Shrimp: While the farro is cooking, pat dry the shrimp to remove the excess water. Add the shrimp, peas, and scotch bonnet pepper sauce and combine well; cover for 2 minutes, allowing the flavors to meld. Note: If using frozen peas, you do not need to thaw them.
- Prepare to Serve: Adjust seasoning to preference. Remove the pot from the heat and stir in the grated cheese. To serve, plate the risotto and garnish with chopped parsley; this is optional.
Video
Notes
- Cooking Farro - Compared to instant farro, cooking regular farro can take up to 35 minutes; you might want to precook the farro for this recipe while prepping the rest of the ingredients.
- Speed Up Cooking Regular Grains for Risotto - Try precooking the grain in a rice cooker or instant pot. Cook the grain first before prepping the rest of the recipe's ingredients.
- Risotto Tips - Don't rinse the grain; the starch thickens the liquid during risotto-making.
- Stirring - It is best to stir the risotto occasionally instead of constantly. You want the grain to have the chance to cook. In addition, stirring nonstop will cause the liquid to evaporate faster.
- White Wine - Peferabby Sauvignon Blanc
Fresh Argentinean Shrimp - If using fresh instead of frozen, make sure to peel and devein them.
Nutrition
Calories: 374kcal | Carbohydrates: 41g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 1355mg | Potassium: 738mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2291IU | Vitamin C: 69mg | Calcium: 263mg | Iron: 3mg
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