Make the 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. Mince or grate the garlic. Finely chop the parsley.

Heat 1 tablespoon butter in a tall-sided pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic and farro and cook, stirring, for about a minute or two.

Start adding the tomato broth 1/2 cup at a time, stirring, until stock has been absorbed. Continue adding the liquid 1/2 cup at a time, stirring after each addition. Repeat until farro is just tender, about 25 minutes. Taste and season with salt and pepper.

In between stirrings, cut the shrimp into bite-sized pieces and season with salt and pepper. When the farro is just tender, stir in the shrimp and cook for 2-3 minutes, until pink and slightly opaque in the center. Once the shrimp have cooked, add half the parsley and stir to combine.

Serve the farotto with a sprinkle of parmesan cheese and remaining parsley on top!