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Slow Cooker Shrimp, Asparagus & Mushroom Farro Risotto

Slow Cooker Shrimp, Asparagus & Mushroom Farro Risotto

Prep time: 15 minutes
Slow Cook Time: 4 1/2 hours
Serves: 8

  • ½ (1-ounce) package dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 large leek, halved lengthwise and thinly sliced crosswise
  • 2 garlic cloves, minced
  • 1½ cups pearled farro
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2¾ cups less sodium chicken or vegetable stock
  • 1 pound raw 21-25 count peeled and deveined shrimp, thawed if necessary
  • 1 bunch asparagus (about 1 pound), ends trimmed, cut crosswise into 1½-inch pieces
  • 1 cup grated Parmesan cheese Chopped fresh Italian parsley, fresh cracked black pepper
    and lemon zest for garnish (optional)


  1. Place mushrooms and 1¼ cups boiling water in small bowl; let stand 30 minutes. Drain, reserving ¾ cup liquid; chop mushrooms.
  2. In large skillet, heat oil over medium heat. Add leek; cook and stir 5 minutes or until crisp-tender. Add garlic; cook and stir 1 minute.
  3. In 3½- to 4-quart slow cooker, stir farro and leek mixture; stir inthyme sprigs, bay leaf, stock, mushrooms, soaking liquid, and ½ teaspoon each salt and pepper. Cover and cook on high 3 hours (or low 4 hours) or until almost all liquid is absorbed and farro is
    almost tender.
  4. Stir in shrimp and asparagus; cover and cook on low 30 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, and asparagus is tender, stirring occasionally. Turn off slow cooker; remove and discard thyme sprigs and bay leaf. Stir in ¾ cup cheese. Cover and let stand 5 minutes. Makes about 8 cups.
  5. Serve risotto sprinkled with remaining cheese, along with parsley.

Per serving: 287 Calories, 8g Fat (3g Saturated), 78mg Cholesterol, 658mg Sodium,
31g Carbohydrates, 5g Fiber, 1g Sugars, 0g Added Sugars, 25g Protein

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