AuthorMike EgrieCategory, DifficultyIntermediate
Slow Cooker Shrimp, Asparagus & Mushroom Farro Risotto
Yields8 Servings
Prep Time15 minsCook Time4 hrs 30 minsTotal Time4 hrs 45 mins
 ½ (1-ounce) package dried porcini mushrooms
 2 tbsp olive oil
 1 large leek, halved lengthwise and thinly sliced crosswise
 2 garlic cloves, minced
 1 ½ cups pearled farro
 2 sprigs fresh thyme
 1 bay leaf
 2 ¾ cups less sodium chicken or vegetable stock
 1 lb 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.

Ingredients

 ½ (1-ounce) package dried porcini mushrooms
 2 tbsp olive oil
 1 large leek, halved lengthwise and thinly sliced crosswise
 2 garlic cloves, minced
 1 ½ cups pearled farro
 2 sprigs fresh thyme
 1 bay leaf
 2 ¾ cups less sodium chicken or vegetable stock
 1 lb 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)

Directions

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.

Slow Cooker Shrimp, Asparagus & Mushroom Farro Risotto
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