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Slow Cooker Shrimp and Artichoke Barley Risotto

www.carascravings.com
  • 45 minutes
  • Serves 4

INGREDIENTS

4 ozs

baby spinach

4 servings

bell pepper

9 ozs

frozen artichoke hearts

3 cloves

garlic

2 tsps

lemon zest

3 tsp

lobster

1 cup

onion

200 gms

pearl barley

2 ozs

pecorino romano cheese

1 lb

shrimp

3 cups

water