SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO
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.
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Terry Thando
[email protected]Loved this recipe! It was easy to make and the flavors were amazing. I would definitely recommend this recipe to others.
Sana Contreras
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out great. I will definitely be making this again.
Fiona Jimmy
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind! The barley added a nice texture and the shrimp and artichokes were a great addition. I will definitely be making this again.
Thomas Barney
[email protected]I made this recipe last night and it was a hit with my family! The risotto was creamy and flavorful, and the shrimp and artichokes added a nice touch. I would definitely recommend this recipe to others.
Ahli Mohamat
[email protected]This was a delicious and easy dish to make! The flavors were amazing and the shrimp and artichokes were cooked perfectly. I will definitely be making this again.