Make tomato broth: bring 2 cups of water to a boil in a pot with the diced tomatoes and stock concentrate. Once boiling, reduce heat to lowest setting to keep warm

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

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

Start adding the tomato brother 1/2 cup at a time stirring until stock has been absorbed. Continue adding brother 1/2 cup at a time stirring after each addition. Repeat until farro is tender.

In between stirring cut the shrimp into bite sized pieces and season with salt and pepper. When farro is tender stir in the shrimp and cool for 2-3 minutes. Add half of the parsley and stir.

Serve and sprinkle with Parmesan cheese!