Crevettes en couverture verte – Epeautre vert facon risotto aux gambas enrobés de poireaux, pleurottes et jus de basilic

Gamberi in coperta verde – “Farrotto” verde, con gamberi ai porri, funghi e sugo di basilico


I always remember “Riso verde” green risotto I used to eat in Italy anytime I went there to spend the summer. It’s basically risotto with spinach, parmesan and panna (panna is the Italian cream but unavailable in the US) – spinach are so thinnly blended that the rice has a beautiful green color.

I wanted to make something similar with farro but less heavy, so I didn’t add any cream. The basil jus (what is jus in English anyway? juice?) enhances the whole dish without adding too many flavors. The leek wrapping the shrimps gives a perfect touch and wholesome little dinner meal.

Farrotto is farro that has been prepared and cooked like risotto, can be orzotto, or whatever grain you want to use. I think barley would work as well.

I love this dish, and will certainly make it more often. What I love the most is its delicate and wonderful flavors blending all together, its lightness and hearty beautiful green colors. I love everything about it.

Ingredients for 4

  • 2 cups farro (spelt)
  • 1 large shallot, chopped
  • 1/2 lb spinach (fresh or frozen)
  • 1/2 cup whit wine
  • 1/2 cup vegetable broth
  • 1 lbs oyster mushrooms
  • 2 garlic cloves
  • 10 large uncooked shrimps
  • 2 large leeks
  • 1 bunch basil
  • 3 tbs parmiggiano reggiano, freshly grated
  • 1 tsp lemon juice
  • olive oil
  • salt and pepper


Start making the farro risotto (I call it farrotto). Heat olive oil in a pot, brown shallots, add farro, stir and coat farro with oil. Add a little wine and a little broth and cook always stirring to not let it stick to the bottom of the pot. Add salt and pepper.

Cook spinach in boiling water for about 5 minutes. Drain and squeeze excess water. Chop very finely to make it into a purée.

When the farro is cooked, add spinach, stir well, and add parmesan cheese.

Saute oyster mushrooms in olive oil, add salt and pepper, let water evaporate. Add crushed garlic at the end. Stir for another 5 minutes to make garlic flavor come out.

For the basil jus, bring 1/2 cup of broth to a boil, add basil and cook for 30 seconds, remove from the pot and pat dry. In a blender, mix basil with broth to make it into a very fine mixture. Remove from blender into a bowl, add 1 tbs olive oil, 1 tsp lemon juice, salt and pepper if needed.

For the shrimps, cut the top hard part of the leeks. Separate carefully each leave from one another and cut in half, you should get about a piece that is 1 1/2 inch wide and 4 or 5 inches long. Bring water to a boil and cook leeks in water for about 1 minute. Drain and pat dry. Add salt and pepper to shrimps and wrap them in each piece of leek.

Saute shrimps in olive oil at medium heat until they’re cooked, brown the outside.

Set the plate. First place a nice quantity of farrotto in the middle of the plate making a timballe (a round little cone) . Add some mushrooms around the farro. Place two shrimps on top and place 2 at the bottom. Sprinkle shrimps and mushrooms with basil jus.