This slow cooker tomato-based risotto features shrimp and nutty farro instead of rice. All you need is a green salad and you have a complete meal.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Servings: 6
Calories: 344kcal
Author: Lucy Brewer
Ingredients
28oz.diced tomatoes with juice
1onion, chopped
1large fennel bulb, cored and thinly sliced
2cupsfarro, rinsed
2cupschicken broth
2tablespoonstomato paste
1 ½cupswater
1lb.medium shrimp, peeled and deveined, thawed if frozen
1teaspoondried thyme leaves
1teaspoondried oregano
1teaspoonsalt
1teaspoonfreshly ground black pepper
½cupgrated Asiago cheese
½cupgrated Parmesan cheese
2tablespoonschopped fresh parsley
Instructions
In a 5-6 quart slow cooker, combine tomatoes, onion, fennel, farro, broth, tomato paste, water, thyme, oregano, salt, and pepper. Stir to break up tomato paste. Cover and cook on high for 2 hours, stirring gently every 30 minutes. After 2 hours, remove lid and add shrimp and cheese. Stir to combine.
Replace lid and continue cooking for an additional 30 minutes, until shrimp are pink and opaque, stirring once after 15 minutes. Can serve immediately or keep on warm for a while. Garnish servings with chopped fresh parsley.