Best 7 Slow Cooker Shrimp And Artichoke Barley Risotto Recipes

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Indulge in a culinary journey with our delectable Slow-Cooker Shrimp and Artichoke Barley Risotto recipe, a harmonious blend of flavors and textures. This dish is a symphony of tender shrimp, succulent artichoke hearts, and wholesome barley, enveloped in a creamy and flavorful risotto base.

But that's not all! Our article also features a collection of irresistible recipes that showcase the versatility of barley. From hearty soups and stews to refreshing salads and tempting desserts, barley takes center stage, offering a delightful array of culinary experiences.

Embark on a taste adventure as we explore the depths of Barley Risotto with Mushrooms and Sun-Dried Tomatoes, a vegetarian delight that bursts with umami flavors. Discover the comforting warmth of Barley and Lentil Soup, a nourishing and revitalizing dish perfect for chilly days.

For a lighter option, our Barley, Feta, and Roasted Vegetable Salad combines the goodness of barley with fresh vegetables, tangy feta cheese, and a zesty dressing. And satisfy your sweet cravings with our irresistible Barley and Berry Crumble, a delightful dessert that combines the nutty flavor of barley with sweet berries and a crispy oat topping.

Our article is a treasure trove of culinary inspiration, offering a diverse range of barley-based recipes that cater to every palate and occasion. So, prepare to tantalize your taste buds and embark on a culinary adventure with our Slow-Cooker Shrimp and Artichoke Barley Risotto and the accompanying collection of barley recipes.

Here are our top 7 tried and tested recipes!

SHRIMP AND BARLEY RISOTTO



Shrimp and Barley Risotto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons unsalted butter
1 small bulb fennel, chopped, plus 1/4 cup fronds
4 cloves garlic, finely chopped
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1 1/2 cups quick-cooking pearl barley (about 8 ounces)
1 1/2 cups low-sodium chicken broth
1 1/4 pounds peeled and deveined medium shrimp
3/4 cup frozen peas
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1/4 cup grated parmesan cheese

Steps:

  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
  • Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
  • Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.

SLOW-COOKER MUSHROOM BARLEY RISOTTO



Slow-Cooker Mushroom Barley Risotto image

This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
1 1/2 cups pearl barley
4 sprigs fresh thyme
8 ounces carrots, finely chopped
3 cups lower-sodium vegetable broth
1 ounce Parmesan, grated (2/3 cup)
1 tablespoon sherry vinegar
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
  • Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
  • Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

SLOW-COOKER JAMBALAYA RISOTTO



Slow-Cooker Jambalaya Risotto image

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 16

2-1/2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups tomato sauce
1-1/4 cups uncooked arborio rice
3 tablespoons finely chopped onion
1 tablespoon dried parsley flakes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined and tails removed
1/2 pound fully cooked andouille sausage links, sliced
2/3 cup shredded Parmesan cheese, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.

Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO



SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO image

Categories     Soup/Stew     Shellfish     Quick & Easy     Winter     Healthy

Yield 4

Number Of Ingredients 13

3 cups of water*
3 teaspoons Better than Bouillon Lobster Base*
1 cup chopped onion
3 cloves of garlic, minced
1 9oz package frozen artichoke hearts, thawed and quartered
freshly ground black pepper, to taste
1 cup (200gm) pearl barley
1lb shrimp, peeled and deveined
2oz parmesan or pecorino romano cheese, grated
2 tsp grated lemon zest
4 oz baby spinach
salt and pepper, to taste
*In place of the lobster base and water, you can use 3 cups of seafood or chicken broth.

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.

BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

SLOW COOKER RISOTTO



Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

SHRIMP AND ARTICHOKE RISOTTO



Shrimp and Artichoke Risotto image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 13

6 1/2 cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
2 teaspoons olive oil
1/3 cup minced shallots
1 1/2 cups Arborio rice
1 pound large shrimp, peeled and deveined
4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon zest
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 raw artichoke heart, cut into thin strips
1 tablespoon chopped Italian parsley

Steps:

  • Place the chicken broth and the wine in a medium-size saucepan and bring to a boil. Reduce the heat and keep at a simmer. Heat the olive oil in a large, wide pot over medium heat. Add the shallots and cook, stirring constantly, until soft, about 3 minutes. Add the rice to the shallots and stir to combine.
  • Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time and stirring until rice is tender, about 50 minutes. After 45 minutes, stir in the shrimp.
  • Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper. Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 6 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1779 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Mise en Place: Before starting, ensure all ingredients are prepped and measured. This will make the cooking process smoother and more efficient.
  • Choose Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. Look for plump and flavorful shrimp, tender artichoke hearts, and a flavorful vegetable broth.
  • Sauté the Vegetables: Sautéing the vegetables before adding them to the slow cooker helps enhance their flavor and create a more flavorful base for the risotto.
  • Use Good Quality White Wine: Choose a dry white wine that you would enjoy drinking. The wine adds a subtle flavor to the risotto, so it's important to use a wine you like.
  • Add the Barley Slowly: Gradually adding the barley to the slow cooker helps prevent it from clumping together and ensures even cooking.
  • Stir Occasionally: Stir the risotto occasionally as it cooks in the slow cooker. This helps prevent the bottom from sticking and ensures the risotto cooks evenly.
  • Season to Taste: Taste the risotto before serving and adjust the seasonings accordingly. You may want to add more salt, pepper, or herbs to your preference.

Conclusion:

The slow-cooker shrimp and artichoke barley risotto is a flavorful, creamy, and satisfying dish that is perfect for a weeknight meal or a special occasion. With tender shrimp, artichoke hearts, and a rich and flavorful broth, this risotto is sure to be a hit with everyone at the table. So next time you have guests coming over or you're looking for a delicious and easy meal, give this slow-cooker shrimp and artichoke barley risotto a try. You won't be disappointed!

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