Shrimp & Tomato Farrotto

Meanwhile, halve, peel, and finely chop the onion. Mince or grate the garlic. Finely chop the parsley.

Heat 1 tablespoon butter in a tall-sided pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic and farro and cook, stirring, for about a minute or two.

Start adding the tomato broth 1/2 cup at a time, stirring, until stock has been absorbed. Continue adding the liquid 1/2 cup at a time, stirring after each addition. Repeat until farro is just tender, about 25 minutes. Taste and season with salt and pepper.

In between stirrings, cut the shrimp into bite-sized pieces and season with salt and pepper. When the farro is just tender, stir in the shrimp and cook for 2-3 minutes, until pink and slightly opaque in the center. Once the shrimp have cooked, add half the parsley and stir to combine.