Tomato farrotto with prawns and basil

Ingredients

For 1 serving

• Farro70 g
• Shrimp130 g
• Tomato passata150 g
• Onion30 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, shellfish, celery,

Method

1. Heat the vegetable stock and keep it hot. Meanwhile rinse the farro, peel and finely chop the onion; peel the prawns, remove the dark vein along the back and rinse them.
2. In a saucepan heat half the oil over a medium-low heat and sweat the onion for 3 minutes, until translucent; add the farro and toast it for 2 minutes, stirring, then pour in the passata and add a pinch of salt.
3. Cook for 30 minutes over a medium-low heat, adding the stock a little at a time as the previous addition is absorbed and stirring now and then, until the farro is tender but still slightly chewy.
4. In the last few minutes heat the remaining oil in a frying pan over a medium heat with the crushed garlic for 1 minute, add the prawns and sauté for 2 minutes over a high heat, until pink and opaque; remove the garlic.
5. Stir the prawns into the farrotto and finish with torn basil leaves off the heat.