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.
Table of Contents
Jump to:
- West Africa Meets Southern Europe
- About Risotto
- Risotto in World Cuisine
- About Jollof
- West Africans' Best!
- About Ata Gige
- What is Argentine Red Shrimp?
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- Kitchen Must-Haves Reviews
- Storage
- Cooking Tips
- Frequently Asked Questions
- Seafood Recipes
- African Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel
- Have a Comment or Question?
West Africa Meets Southern Europe
Spicy Shrimp Farro Risotto with Mushrooms and Peas offers a bold twist on the classic risotto by incorporating the hearty texture of farro with succulent shrimp, earthy mushrooms, and vibrant peas, all simmered in a spicy, fire-roasted tomato base inspired by West African Jollof.
This dish artfully blends Scotch bonnet peppers' heat with paprika's smokiness and the aromatic depths of curry powder, red bell peppers, onions, parsley, thyme, oregano, garlic, and ginger. A final flourish of grated pecorino-parmesan cheese melds all the flavors, creating a creamy, complex, yet comforting meal.
About Risotto
Risotto is a popular Italian dish known for its creamy consistency and robust flavors. It originated in Northern Italy, particularly in the Lombardy region, where the abundant cultivation of rice paddies provided the staple ingredient, Arborio rice.
The dish's roots can be traced back to the Middle Ages when saffron was introduced to Italy by Middle Eastern traders. This eventually led to the iconic Risotto alla Milanese. Over the centuries, risotto has evolved and spread globally, adapting to include a myriad of local ingredients and influences.
Risotto in World Cuisine
In modern cuisine, chefs have experimented with risotto by incorporating unconventional grains like farro and barley and flavors ranging from the addition of seafood and truffles to bold spices and elements from other cultures, such as West African-inspired spices in Spicy Shrimp Farro Risotto.
This evolution showcases risotto's versatility and its seamless integration into the gastronomic traditions of various regions, making it a beloved dish worldwide.
About Jollof
Jollof rice is a popular West African dish with a rich history and cultural significance. It originated from the ancient Wolof Empire, which covered parts of Mauritania, The Gambia, and Senegal.
The one-pot rice dish, also known as "benachin" in Wolof, is famous for its delicious blend of onions, tomatoes, and pepper, which creates a flavorful base for cooking rice with various proteins.
Looking for Authentic African recipes online? Check out Cooking with Claudy and Precious Core.
West Africans' Best!
Jollof rice has become a symbol of West African cuisine and sparked friendly culinary competition among countries like Ghana, Nigeria, and Senegal, each claiming to have the dish's best and most authentic version.
This dish has also influenced and inspired adaptations in numerous other cuisines worldwide, demonstrating how food can travel across borders and cultures to become part of the global dining experience.
About Ata Gige
The best part and most crucial step in making jollof is making the "ata gige," which consists of red bell pepper, onion, garlic, ginger, and scotch bonnet pepper. This step is used in this recipe.
To learn more about this process and other West African foods, I suggest you pick up "My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora" by Food Writer Yewande Komolafe and "Simply West African: Easy, Joyful Recipes for Every Kitchen" by Chef Pierre Thiam.
What is Argentine Red Shrimp?
Argentinian red shrimp are a highly prized variety that comes from the nutrient-rich waters off the coast of Argentina. They are known for their bright red color, which is unique to this species, and their sweet, lobster-like flavor.
Unlike other shrimp, Argentinian red shrimp have a naturally red hue even before they are cooked, which becomes more intense during cooking. These shrimp are also distinct from other varieties due to their tender and almost buttery texture.
The harvesting of Argentinian red shrimp is strictly regulated to ensure sustainability, and the season runs from late spring to early fall. These shrimp are a favorite among gourmet chefs for their exceptional taste and texture. They are also a key export product for Argentina's fishing industry, making them highly sought after in international seafood markets.
Try More Bold World Cuisine Recipes
- Spicy Creole Shrimp and White Cheddar Cheese Risotto
- Easy Spicy Italian Chicken Sausage Soup with Farro
- Best Spicy Sauteed Chili Lemon Garlic Shrimp and Vegetables
- Jalapeño Pesto and Argentinian Shrimp Pasta
- Shishito Eggplant Shrimp Stir-Fry
Ingredients with Steps
Begin by prepping, thawing the Argentinean Red Shrimp, and blending the onion, ginger, and garlic in a food processor. Set some of the aromatic paste aside and add fresh flat-leaf parsley, red bell pepper, and smoked paprika powder. Then, quarter the mushrooms and sweat them in oil in a Dutch oven with the reserved onion-garlic mixture.
Once the mushrooms are tender, add the Campari tomatoes, dried thyme, oregano, and Jamaican curry powder—deglaze with white wine, scraping the bottom to incorporate. Then, add and cook down the crushed fire-roasted tomatoes, the red bell pepper aromatic paste with kosher salt and pepper.
Add and bring the clam juice and water to a simmer, and add the instant farro. When the farro is tender, add the shrimp and combine well with peas and scotch bonnet pepper sauce. Finally, finish with the grated Italian cheese blend stirred in well off the heat.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Ingredients
- Farro: An ancient whole grain known for its nutty flavor and chewy texture. In this recipe, farro is used as the base, providing a hearty alternative to traditional Arborio rice in risotto.
- Soffritto: An aromatic base made by sautéing finely chopped onions (and sometimes other vegetables) in butter or oil. It's the foundation of flavor in many Italian dishes, including risotto.
- Aromatic Paste: A blended mixture of ingredients such as onions, garlic, ginger, and herbs, used to infuse dishes with concentrated flavors. This recipe draws inspiration from West African Jollof.
Techniques
- Deglazing: The process of adding liquid (like white wine) to a hot pan to loosen and dissolve browned food particles stuck to the bottom. This technique enhances the dish's depth of flavor.
- Dutch Oven: A heavy-duty, thick-walled cooking pot with a tight-fitting lid, ideal for slow-cooking methods like making risotto. It's even heat distribution ensures consistent cooking.
- Toasting Grains: Briefly cooking grains like farro in oil or butter before adding liquids to enhance their nutty flavor and improve texture.
- Mise en Place: A French culinary term meaning "everything in its place." It refers to the practice of preparing and organizing all ingredients and equipment before cooking, ensuring a smooth workflow.
- Simmering: Cooking food gently in liquid at a temperature just below a boil. This technique allows flavors to meld and ingredients to cook evenly without breaking down.
- Mantecatura: An Italian term describing the final step in risotto preparation, where cold butter and cheese are vigorously stirred in off the heat to achieve a creamy and smooth texture.
See the spicy shrimp farro risotto recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Using a food processor is a convenient way to chop the garlic, onion, and ginger, which can cut prep time down to 8 minutes.
Then you will make the "ata gige" - inspired aromatic paste of the garlic onion mixture with red bell pepper, paprika, and scotch bonnet pepper sauce.
The mushrooms were covered to speed up the cooking process, causing them to steam, then uncovered to allow the excess liquid to evaporate.
Campari tomatoes have a well-balanced sweet and acidic taste, making them perfect for cooking down. This is fresher than using tomato paste or large tomatoes that tend to be more acidic.
Cook the tomatoes until they turn into a thick paste.
Then, add the remaining ingredients: the ata gige, dried herbs, and curry powder.
Add the broth and bring to a simmer before adding the farro.
The farro will cook in the tomato-based broth, slightly ballooning in size and tasting like tender barley.
Add the shrimp and peas last to prevent overcooking since they only take a little time to cook.
When you add grated parmesan cheese or any other cheese to a hot dish, it's important to do so off the heat.
This means you should remove the pan from the stove before adding the cheese. If you don't do this, the cheese could stick to the bottom of the pan instead of melting into the food.
Substitutions
Dairy Free
- Grated Italian Cheese Blend - Use nutritional yeast or a dairy-free store-bought grated Italian cheese blend at your local supermarket.
Gluten-Free
- Instant Farro - Use arborio rice instead, used in traditional risotto, cooked to al dente.
Vegetarian
- Argentinean Red Shrimp - For a vegetarian twist on this shrimp farro risotto, firm tofu or king oyster mushrooms make excellent substitutes. They mimic the texture and absorb flavors beautifully.
- Clam Juice - A combination of vegetable broth and a splash of seaweed or kelp extract can provide a similar briny, oceanic-rich flavor for a vegan alternative to clam juice in this risotto.
Convenience
- Argentinean Red Shrimp - For convenience, use regular jumbo shrimp found at your local store or that you may already have at home. Just make sure to thaw the shrimp before using it and shell and devein it to remove the tail.
- Campari Tomatoes - These are naturally sweeter, creating a balance in their acidity. However, you can use other tomatoes; the sauce may have to cook a little longer to neutralize the acidic taste.
- Instant Farro - Parcook the regular farro beforehand, then add it to the recipe as instructed.
- 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, 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 it into thin strips. Supposedly, the heat is held in the pith more than the seeds. However, use it at your preferred heat level.
- White Wine - This recipe uses a dry white wine like Sauvignon Blanc, which is best with spicy food like seafood risotto. My second recommendation is Pinot Grigio, and my third is Chardonnay.
- Dried Thyme and Oregano—Use fresh herbs picked off the stems and chopped. If using on the stem, discard thyme sprigs before serving.
Change Heat Level - Modify the spicy shrimp tomato farro risotto recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Blackened Fish Risotto - Omit or keep the shrimp and serve with blackened salmon or rainbow trout fish.
- Chicken Risotto - To make this a farro and chicken recipe, omit the shrimp and use 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, steamed or roasted broccolini florets on top with grated fresh parmesan cheese.
- Steak on the Side - This is also the perfect farro side dish recipe. Serve 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.
Equipment
- Food Processor - I developed this recipe using the KitchenAid Food Chopper, which was used to conveniently blend the aromatic paste at the beginning of the recipe. See it in action in my video.
- Dutch Oven - Using a Dutch oven for cooking risotto is beneficial due to its heavy construction and tight-fitting lid, which provide even heat distribution and consistent temperature, allowing the risotto to cook uniformly and develop a creamy texture. I used the Lodge 6-quart Essential Enamel Dutch Oven to develop this recipe. Shop USA Enamel! Alternatively, use a medium saute pan since 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.
- Wooden Spoon - Used to prevent scraping the bottom of the pot.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups; it also allows you to make batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
Storage
- Refrigerator - To store in the fridge, place spicy shrimp risotto in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. The meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container. For space, place it in a resealable freezer bag and freeze it flat to store it like a disk, which is also beneficial for quicker thawing.
Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Learn more about prepping mushrooms here.
- Speed Up Cooking Regular Grains for Risotto - Try precooking the grains in a rice cooker or instant pot. 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 nonstop will cause the liquid to evaporate faster.
Frequently Asked Questions
Farro is considered an ancient grain, believed to have not been changed through breeding. Some other well-known "ancient grains" include barley, bulgur, millet, kamut, sorghum, and others.
Interestingly, spelt is one of the three types of farro, alongside emmer and einkorn, which are supposedly the most popular used by manufacturers. This grain has an incredible history, with records suggesting it was served to Roman Legions and found in Egyptian tombs!
If you're searching for Mediterranean farro recipes, you will likely find great ones, given its history. It's worth noting that Farro can take up to 35 minutes to cook, but you can use Trader Joe's Instant Farro to make a quick Farro recipe.
Instant farro is a quick-cooking and convenient form of ancient grain. You can find it in the grain aisle or the international foods section of your local supermarket. Some stores also offer fully cooked farro in pouches. If you can't find it in your local supermarket, try health food stores or online retailers.
Seafood Recipes
Looking for other seafood recipes like this? Try these:
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- 20 Irresistible Fish Recipes
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Seared Snapper Spicy Creole Sauce and Roasted Vegetables
African Recipes
Looking for other African-inspired recipes like this? Try these:
- Spicy Zhug Chicken Pita Sandwich with Spinach Date Salad
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Quick and Easy Lean Baharat Spiced Bean and Lamb Stew
- Vegetarian Ras El Hanout White Bean and Kale Soup
📖 Recipe
Spicy Shrimp Farro Risotto with Mushrooms and Peas
Ingredients
Argentinean Shrimp
- 1 pound Argentinean shrimp frozen peeled
Aromatic Paste
- 1 medium onion
- 1 inch ginger
- 3 cloves garlic
- 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
- kosher salt and ground black pepper
- 1 ½ cup instant farro
- 8 ounce bottled clam juice
- 8 ounces of water or shrimp water
- 1 cup sweet peas fresh or frozen
- 2 teaspoon scotch bonnet pepper sauce
- ½ cup grated Italian cheese
Garnish
- chopped parsley, optional
Equipment
Instructions
- 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
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