SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO

SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO image

Yield 4

Number Of Ingredients 13

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3 cups of water*
3 teaspoons Better than Bouillon Lobster Base*
1 cup chopped onion
3 cloves of garlic, minced
1 9oz package frozen artichoke hearts, thawed and quartered
freshly ground black pepper, to taste
1 cup (200gm) pearl barley
1lb shrimp, peeled and deveined
2oz parmesan or pecorino romano cheese, grated
2 tsp grated lemon zest
4 oz baby spinach
salt and pepper, to taste
*In place of the lobster base and water, you can use 3 cups of seafood or chicken broth.

Steps:

Bring 3 cups of water to a boil. Whisk in the lobster base and set aside. In a nonstick skillet over medium-low heat, saute the onions until tender, about 5 minutes. Add the garlic and cook for 1 more minute, stirring. Transfer to the slow cooker and add the artichoke hearts, black pepper, and barley. Stir in the lobster broth. Cover and cook on high for 3 hours, or until barley is tender and the liquid is just about all absorbed. About 15 minutes before serving, stir in the shrimp and grated cheese. Cover and continue to cook on high for another 10 minutes, or until shrimp are opaque. Add the lemon zest and fold in the baby spinach, stirring until it's wilted. Season to taste with salt and pepper. Divide among serving bowls and serve immediately.