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    Published: Sep 19, 2022 · Modified: Sep 3, 2023 by Maika · This post may contain affiliate links · Leave a Comment

    Spicy Tomato Farro Risotto with Shrimp, Mushroom and Peas

    Creamy and spicy tomato vegetable sauce with tender shrimp, fresh tomatoes, mushrooms, and petit peas for a delectable farro risotto.

    Tomato based risotto with shrimp, mushrooms, tomatoes and peas in a saute pan with a wooden spoon.

    West-African Influence

    I wanted some comforting risotto. I could just go to a fantastic Italian restaurant. But we got this! So, let's make this super simple dish at home. Additionally, what a great way to use farro. Have you tried it yet?

    This meal must also be spicy, so add some shrimp and a spicy tomato sauce. Of course, the sauce's inspiration comes from the West African food preparation method. The tomato vegetable base sauce is always blended in a food processor before being added to a grain or meat dish.

    If you are a fan of Argentinian shrimp, then you must try the Jalapeño Pesto and Argentinian Shrimp Pasta and Shrimp Shishito Eggplant Stir-Fry recipes. Equally, check out the super easy and popular Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg.

    Jump to:
    • West-African Influence
    • What does Jollof Gotta do with It?
    • Ingredients and Instructions
    • Serving Suggestions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Cooking Tip
    • Frequently Asked Questions
    • Seafood Recipes
    • African Recipes
    • Video
    • Recipe
    • Food safety
    • Have a Comment or Question?

    What does Jollof Gotta do with It?

    The method of frying a blended sauce is usually done for Jollof rice, a peppery yellow-reddish rice that is fragrant and delicious. I also often crave this Nigerian, Ghanaian, and Guinea-Bissau-origin rice with a spicy tomato base of scotch bonnet peppers, tomatoes, curry powder, flavored broth, ginger, garlic, and onions.

    Moreover, sometimes it will have vegetables, chicken, beef, or seafood. Hence, the significant influence on this easy spicy tomato farro risotto. Mushrooms are sometimes added to the Jollof, and shrimp can also be found in Ghanaian Jollof. And the peas, of course, are traditional in most Italian risottos. So, let's go!

    Ingredients and Instructions

    You will blend onion, parsley, garlic, ginger, smoked paprika, thyme, curry powder, scotch bonnet pepper, red bell pepper, tomatoes, tomato paste, salt, and pepper for the base sauce. Then, cut the vegetables into large dice to blend in the food processor.

    Every Time I read “Risotto,” I see Gordan Ramsey, But Why?

    To begin with, sear the shrimp to make the risotto, then remove it. Then brown the mushrooms in the shrimp-flavored oil and add the sherry wine. That flavor combination is also why this makes the perfect farro and mushroom recipe.

    Additionally, the risotto process starts when you add the farro and frequently stir while adding the broth gradually. Finally, finish it off with tomatoes, peas, and nutritional yeast.

    In addition, look around your house before shopping for ingredients. Please read further notes for different variations and substitutions as well. I was also delighted with this simple dish, and I hope you will also be pleased. Bon Appetit! And for Chef Ramsey, I just hear his voice saying “Risotto!" every single time.

    See the farro risotto recipe card for quantities.

    ingredients for shrimp mushroom risotto on a pizza pan

    Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  In addition, some detailed steps can be found there, like How to prepare mushrooms.

    Note: I changed the farro risotto recipe to combine the nutritional yeast with the shrimp at the end instead of sprinkling it on top. It’s not pleasing to the eye when used as a garnish.

    Spicy tomato farro risotto with shrimp, mushroom, and peas on a round white plate on a wooden board.

    Serving Suggestions

    Try with a side of a Garden Salad, mixed greens, tomatoes, and cucumber with your favorite vinaigrette with a citrusy tone.

    Substitutions

    • Vegetarian - Make this vegetarian farro risotto recipe by omitting the shrimp. For instance, this will make the perfect farro and mushroom risotto recipe by adding a variety of your favorite mushrooms with the peas.
    • Argentinian Risotto - Try regular jumbo shrimp, frozen or fresh.
    • Mushrooms - I originally wrote brown mushrooms to be broad. However, I specifically used baby cremini mushrooms (baby bella), but you can also use the white button mushrooms.
      • However, due to their distinctive flavor, I would not suggest using portobello or shitake mushrooms. But morels or brown clamshell mushrooms will do.
    • Instant Farro - Cooking regular farro can take up to 35 minutes; you might want to par-cook the regular farro for this recipe while prepping the rest of the ingredients.
    • Farro - Farro is not gluten-free.
      • Try Arboria Rice, traditionally used for risotto (Cooking time: 20 minutes) or Spelt (Cooking time: 30 minutes).
      • However, if gluten is not of concern, try Wheat Berries (Cooking time: 40 minutes) or Kumat (cooking time: 55 minutes).
    • Grape Tomatoes - Use cherry or Campari tomatoes.
    • Scotch Bonnet Sauce - I developed this recipe using Walkerswood Jamaican Scotch Bonnet Pepper Sauce. If you can't find scotch bonnet sauce, use the actual scotch bonnet pepper or habanero pepper or sauce. A quarter teaspoon of red pepper chili flakes can also work in this dish.
      • In addition, if using hot, fresh chilies, I highly suggest using gloves and a separate cutting board, washing everything at the end with soap and water, and never touching your eyes.
      • You will slice it in half, remove the seeds, and slice them into thin strips. Supposedly, the heat is held in the pith more than the seeds. However, use at your preferred heat level.
    • Sherry Wine - A dry white wine will do best in a spice seafood risotto. I would suggest Sauvignon Blanc because it goes well with spicy foods. Secondly, my recommendation would be Pinot Grigio; my third is Chardonnay.
    • Nutritional Yeast - This was added in substitution for cheese. It also has a deep umami flavor that helps balance out the risotto. However, I don't recommend sprinkling it on top; it looks horrible. I suggest mixing it in before serving.
      • Omit this ingredient if you use real cheese, like grated Italian cheese blend or finely shaved parmesan cheese.

    Variations

    • Add Fish - Omit or keep the shrimp and serve with blackened salmon or rainbow trout fish.
    • Chicken Risotto - Turn this into a farro and chicken recipe by omitting the shrimp and using seared chicken breast pieces cut into one-and-a-half-inch cubes.
    • Shrimp and Vegetable Risotto - Serve this farro with small diced vegetables, such as roasted zucchini, yellow squash, and fire-roasted red bell peppers. Alternatively, add garlic olive oil tossed steamed or roasted broccolini florets on top with grated fresh parmesan cheese.
    • Steak On the Side - This can also be the perfect farro side dish recipe by serving it with seared prime steak to make it a surf and turf combo.
    • Baked Chicken - Even oven-baked chicken quarters will work; double the recipe's sauce base and use half as a marinade for the chicken. Then roast in a preheated oven at 390 degrees Fahrenheit for 45 to 55 minutes.
    • What about a farro salad? Cook the grain with cumin, smoked paprika, salt, and pepper. Lay it on a sheet pan, and toast it in the oven until crispy. Finally, sprinkle It on your favorite salad as a topper. Yum!

    Equipment

    • Blender or Food Processor - Used for pureeing the vegetables for the base sauce. I also developed this recipe using the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to add the oil for excellent emulsification.
    • Medium Saute Pan - Used for sauteing the shrimp and mushrooms and making the farro risotto. Because it's wide enough to saute and deep enough to simmer the risotto, like the All-Clad HA1 Hard Anodized Nonstick Sauté Pan with Lid.

    Kitchen Must Haves - Find other tools I use here.

    Storage

    • Refrigerator - To store in the fridge, you can keep the farro risotto in a 2-inch shallow container to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to two days.
    • Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.

    Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

    Cooking Tip

    • Speed Up Cooking Regular Grains for Risotto - Try precooking the grains in a rice cooker or instant pot. Also, cook the grains first before prepping the rest of the recipe's ingredients.
    • Risotto Tips - Don't rinse the grain; the starch thickens the liquid during the risotto-making process.
    • Stirring - It is best to stir the risotto occasionally instead of constantly. You want the grain to have the chance to cook, for instance. In addition, stirring non-stop will cause the liquid to evaporate faster.

    Frequently Asked Questions

    What is Farro?

    Farro is actually considered one of the ancient grains. To clarify, that just means that it is a grain people believe has not been manipulated and changed through breeding.

    Some other well-known “ancient grains” are barley, bulgur, millet, kamut, sorghum, etc. And did you know spelt is actually farro? Yup, it’s one of the three types of farro; the other two are emmer and einkorn, which is supposedly the most popular used by manufacturers.

    Additionally, this grain is said to have been served to Roman Legions and found in Egypt in tombs! And with such a history, you will likely find great Mediterranean farro recipes in your search. Farro can also take up to 35 minutes to cook. As a result, to make this quick farro recipe, I used Trader Joe’s Instant Farro.

    Where to buy Instant Farro?

    As of now, you can only find it at Trader Joe's

    Seafood Recipes

    Looking for other recipes like this? Try these:

    • tuna avocado salad topped with a poached egg that's split open with yolk dripping out surrounded by diced tomatoes, shredded red cabbage, sliced cucumbers, sliced radishes, sliced celery on a bed of mixed greens.
      Healthy Poached Egg Avocado Rainbow Tuna Salad
    • herbed mashed potatoes topped with a salmon patty topped with sauteed green smothered in red tomato sauce and mushrooms garnished with chopped parsley on a round white plate.
      Smothered Salmon Salisbury Steak with Tomato Mushroom Gravy
    • Pesto Shrimp Pasta with shrimp, tomatoes and asparagus in a black pasta bowl
      Jalapeño Pesto and Argentinian Shrimp Pasta
    • Ramen with seafood and shrimp in a decorative blue bowl with a fried egg with black sesame seeds
      Sweet and Spicy Seafood Neoguri with Mushrooms, Spinach, and Fried Egg
    See more Seafood →

    African Recipes

    Looking for other African-inspired recipes like this? Try these:

    • Chicken sweet potato zucchini stew in a tomato base sauce with couscous in a round white pasta bowl on a wooden board
      Spicy Chicken Vegetable Stew with Harissa Tomato Sauce
    • chorizo beans mushroom simmered eggs in a pan topped with avocado and chopped cilantro
      Piquant Chorizo Beans and Eggs Skillet
    • baked chicken wing in hand on plate with fonio pilaf
      Spicy Peanut Chicken Wings with Mushroom Jollof Fonio Pilaf
    • upclose of the spicy chicken burger with harissa, eggplant, portabella mushrooms, and onions
      Spicy Chicken Burger with Harissa Eggplant, Portabella Mushrooms, and Onions
    See more African →

    Video

    Don’t Forget to Like, Subscribe and Share!

    Recipe

    quick and easy, dinner, blender, dairy-free, fall, winter, spring, stove top, spicy, egg-free, 30 minute meal, pescatarian, saute pan
    Seafood
    Italian, Caribbean, African, Nigerian, Senegalese, West African
    Yield: 2
    Author: Maika Frederic
    Spicy Tomato Farro Risotto with Shrimp, Mushroom and Peas

    Spicy Tomato Farro Risotto with Shrimp, Mushroom and Peas

    Creamy and spicy tomato vegetable sauce with tender shrimp, fresh tomatoes, mushrooms, and petit peas with chewy farro.
    Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

    Ingredients

    Base Sauce
    Risotto
    Garnish

    Instructions

    Notes

    Where to find Instant Farro?

    • As of now, you can only find it at Trader Joe's

    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.

    Farro Substitutes: Including Substitute Gluten Free

    • The Original: Arboria Rice (Cooking time: 20 minutes)
    • Gluten-Free: Spelt (Cooking time: 30 minutes)
    • Non-Gluten-Free: Wheat Berries (Cooking time: 40 minutes)
    • Non-Gluten-Free; Kumat (cooking time: 55 minutes)

    Speed Up Cooking Risotto (If you are not using Instant Grains)

    • 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; you need the starch to thicken during the risotto-making process.

    Add the Oil

    • The reason for not adding the oil to the base paste recipe is that, when using a pan, you want to heat the oil first to create a non-stick reaction. So in the pan, you will add the oil, heat it, then add the base paste.

    Scotch Bonnet Sauce Substitute

    • Try using the actual scotch bonnet pepper or habanero sauce or peppers.
    • ¼ teaspoon of red pepper chili flakes can also work in this dish.
    • I highly suggest using gloves and a separate cutting board, washing everything at the end with soap and water, and never touching your eyes. You will slice it in half. Remove the seeds and slice them into thin strips. Supposedly the heat is held in the pith more than the seeds. Use at your discretion of preferred heat level.

    Mushrooms

    • I wrote brown mushroom to be broad. I specifically used baby cremini mushrooms, but you can also use the white button mushrooms.
    • I would not suggest using portobello or shitake mushrooms.
    • But morels or brown clamshell mushrooms will do.

    Sherry Wine Substitute

    • If you add cheese to this risotto, sherry wine is just a great choice.
    • A dry white wine will do best in a spice seafood risotto. I would suggest Sauvignon Blanc because it goes well with spicy foods.
    • Or my 2nd recommendation would be Pinot Grigio than Chardonnay.

    Nutritional Yeast

    • This was added in substitution for cheese.
    • It has such a deep umami flavor that helps balance out the risotto.
    • I don't recommend sprinkling it on top; it looks horrible. I suggest mixing it in before serving. Omit this ingredient if you plan to use real cheese.
    • However, if you can have cheese, go for some deliciously fine shaved parmesan cheese.

    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 non-stop will cause the liquid to evaporate faster.

    Serving Suggestions

    • Side Garden Salad (mixed greens, tomatoes, and cucumber with your favorite vinaigrette with a citrusy tone)

    Storage: Refrigerator

    • To store in the refrigerator, you can keep the rice mixture in a 2-inch shallow pan to cool down quickly.
    • Then store in an air-tight sealing container.
    • The meal will last up to two days.

    Storage: Freezer

    • First, follow the refrigeration process mentioned above.
    • Then you can place it in the freezer in a labeled, airtight container.

    Reheat: Stove Top

    • Thaw it out entirely in the refrigerator to prevent bacterial growth.
    • I suggest heating it slowly in a saucepan on low heat, covering it with a lid with a small amount of broth, and occasionally stirring to prevent sticking to the bottom of the pan.

    Reheat: Microwave

    • Heat one to two cups in a bowl for two minutes with a small amount of broth and a microwave cover, stirring the dish content every minute until it is hot.

    Recommended Products:

    KitchenAid Classic Bamboo Spatula, Set of 2, Pistachio
    Walkerswood Jamaican Scotch Bonnet Pepper Sauce, Hot, 6 Ounce
    KitchenAid 5 Cup Food Chopper - KFC0516

    Nutrition Facts

    Calories

    642.61

    Fat

    16.37 g

    Sat. Fat

    2.06 g

    Carbs

    99.61 g

    Fiber

    21.44 g

    Net carbs

    78.17 g

    Sugar

    10.32 g

    Protein

    28.34 g

    Sodium

    1352.62 mg

    Cholesterol

    96.6 mg

    These are calculations based on search results of the ingredient's nutritional information.


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    Food safety

    • Cook chicken to a minimum temperature of 165 °F (74 °C).
    • Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
    • Wash hands after touching raw meat to prevent cross-contamination.
    • Don't leave food at room temperature for extended periods; this can breed bacteria.
    • Never leave cooking food unattended to prevent burns and fires.
    • Use oils with a high smoke point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

    See more guidelines at USDA.gov.

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    Author profile picture

    Welcome. I’m Maika, a former professional culinarian for over a decade. I’ve worked for major hotels such as the PGA National Resort, The Ritz-Carlon Hotel Company, Conrad Hilton, and W Hotel. And as a lifetime passionate cook, my blog is about exploring a world of flavors and experimenting with recipes to create restaurant-quality quick and easy dishes that will excite the taste buds.

    More about me →

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