SLOW COOKER SORGHUM RISOTTO WITH SHRIMP & ARTICHOKES

Slow Cooker Sorghum Risotto with Shrimp & Artichokes image

Provided by @MakeItYours

Number Of Ingredients 7

1 cup chopped yellow onion
2 cloves of garlic, minced
1/4 cup freshly squeezed lemon juice
1 cup whole grain sorghum, rinsed
3 cups reduced sodium chicken broth
1/4 cup chopped sundried tomatoes (not packed in oil)
1 12oz package frozen quartered art

Steps:

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.
Add lemon juice, increase heat to medium, and cook until liquid is absorbed, about 1 minute.
Transfer to the slow cooker and stir in sorghum, broth, sundried tomatoes, artichokes, salt and pepper.
Cover and cook on high for 3-4 hours, or until sorghum 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.
Fold in the baby spinach, stirring until it's wilted.
Stir in parsley last. Divide among serving bowls and serve immediately.