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10
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Slow Cooker Shrimp and Artichoke Barley Risotto |
Do single girls really have all the fun? There’s a popular song or two implying this, but I have to disagree. When I go out with my girlfriends, married, it’s not unusual for me to be having the most fun. Maybe that’s a stretch, but I definitely have more fun going out now that I’m married than I did when I was single.
Maybe my best friends, love them, will tell you it’s because I’m hot. But I think it has more to do with the fact that I’ve got nothing to lose, Or that I’ve evolved into a more confident and friendly person, comfortable in my own skin, and I genuinely enjoy talking to new people. And believe me, I leave no questions about my marital status, making it clear from the get-go that I’m just there and happy to chat. Maybe it’s that simple fact that men feel safe talking to me about almost anything.
Yes, it’s true, while out for my dear friend Andrea’s bachelorette party a few weekends ago, I found myself standing in the middle of a bar listening to a tall, handsome dude tell me all about his new found love of barley. Ladies, I would have taken his number for you, except for the fact that he claimed, “Every time I go to Whole Foods my cart looks more and more feminine because I keep buying so much barley.”
That’s not the word he used. I’m sure you can guess what it was, and that I changed it because it’s not a word I like to throw around out of context. Whatever, you all know there are plenty of gay men who don’t know how to cook barley and tons of straight men that probably do! I handed him my card (yes, I regularly carry around Cara’s Cravings business cards) and told him I was making barley the next day.
Dude, if you’re reading this, now you know why I didn’t try harder to set you up with one of my friends, even though I’m sure they’d love to have you cook them some barley.
So here’s that barley recipe I was talking about. A lot of people are intimidated by both barley (a grain) and risotto (a cooking method) because both traditionally require a good deal of standing over the stove and stirring. Using a slow cooker is the perfect way to avoid this. With minimal effort, you can have a hearty, stick-to-your-ribs bowl of risotto. Traditionally, risotto is made with Arborio rice, and you can use that here too, if you like. But I prefer barley for it’s wonderful chewy texture and superior nutritional value. This grain is packed with a high concentration of fiber, which slows glucose absorption and thus promotes healthy blood sugar levels. In other words, it keeps you fuller longer and can even help reduce your risk of developing type 2 diabetes.
The inspiration for this recipe came from a jar of Better than Bouillon Lobster Base which the folks at Superior Touch Brand kindly provided to me. Their line of concentrated based include traditional flavors like chicken and beef, as well as more gourmet varieties such as the lobster and mushroom base. There are organic, reduced sodium, and kosher-for-Passover products to choose from as well. To make 1 cup of broth, you simply need to mix 1 teaspoon of bouillon with 1 cup of hot water. Keeping these jars of high-quality, concentrated bases around makes it easy to have just the amount of broth you need, without opening cans or cartons. The Better than Bouillon Lobster Base added an extra dimension of seafood flavor to my shrimp risotto that I wouldn’t have had otherwise. Thank you, Superior Touch, for supplying it!
I’d also like to give a shout out to my pal AJ, 14-month old son of my good friend Kate. AJ, I love that I got to cook you shrimp for the very first time and that you gobbled it up so well! (The rest of us loved it, too.)
2/14/12: Thought you might like to know that this recipe is featured on Bon Appetit’s “8 Surprising Meals You Can Make in Your Slow Cooker“!
Slow Cooker Shrimp and Artichoke Barley Risotto
Yield: 4 servings
Ingredients:
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 spinachDirections:
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. Divide among serving bowls and serve immediately.
*In place of the lobster base and water, you can use 3 cups of seafood or chicken broth.
Nutrition Facts:
Servings Per Recipe: 4
Amount Per Serving
Calories 406.6
Total Fat 7.0 g
Saturated Fat 3.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.3 g
Cholesterol 184.8 mg
Sodium 917.9 mg
Potassium 677.3 mg
Total Carbohydrate 52.3 g
Dietary Fiber 11.3 g
Sugars 0.2 g
Protein 35.6 gCara Lyons, www.carascravings.com
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I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
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That Clever Clementine — October 10, 2011 @ 1:49 pm
This one sounds really intriguing – can't wait to try it!
d.liff @ yelleBELLYboo — October 10, 2011 @ 3:55 pm
Yum! I still have lots of fish stock left (http://yellebellyboo.blogspot.com/2011/10/fish-stock.html) and this looks like a great way to use it!!
Alisa — October 10, 2011 @ 5:12 pm
Lobster base? Seriously. How cool, I'd never heard of it. Love the crockpot barley idea Cara!
Kelly — October 10, 2011 @ 5:16 pm
Fun story. I think some of it comes with age too. Even though our culture values youth I feel like I am much more comfortable in my skin than I was when I was 22 or even 25. With every year, as corny as it sounds, I own who I am more and I don't care.But yeah, I generally find at bachelorette parties and the like I have always had more fun when I have a bf. Then I don't feel the urge to fight for some man's attention.
Kelly — October 10, 2011 @ 5:17 pm
That and I have a ton of crab stock filling up my fridge so I love the sound of using it in something like this.
Tasha — October 10, 2011 @ 6:01 pm
This sounds pretty awesome- definitely something my family would all love. And a creative use of the slowcooker!
Shirley @ gfe — October 10, 2011 @ 6:08 pm
Cara, I love the Better than Bouillon bases! This recipe looks really lovely. I'm very weak for shrimp and artichokes and anything with lobster flavor.
BTW, I love using their clam base for clam chowder, too. 
I'll make this with brown rice "couscous" or arborio rice to keep it gluten free. Thanks for the recipe! Shirley
Cara — October 10, 2011 @ 6:10 pm
Thanks Shirley! I think arborio would work great in the slow cooker. It's great to be able to make risotto without ever having to stir
DeliciousDish — October 10, 2011 @ 6:23 pm
This sounds great… easy and even quick for a slow-cooker dish.
Nicole — October 10, 2011 @ 6:49 pm
MMmm.. love barley risottos! I have an asparagus one that I was just craving this morning!! Never thought to try it in the slow cooker, will absolutely be trying this! Thanks for sharing..
Nisrine M. — October 10, 2011 @ 7:27 pm
Beautiful dish, dear Cara. I don't cook enough with barley and this is tempting me.
Kate — October 10, 2011 @ 8:26 pm
When you're single you go out and have fun with your friends. Being married gives you double fun because you can go out and have fun with your friends, then come home and have fun with your husband.
Joanne — October 11, 2011 @ 12:28 am
cara, I'm going out with YOU from now on. You can be my wing-girl. I need to find a barley-loving man.(And if he liked wheatberries too…that would be even better!)
Ranjani — October 11, 2011 @ 1:15 am
Looks tasty! Love the idea of using the crockpot for risotto…
megi — October 11, 2011 @ 11:11 am
Hi Cara, Shanah Tovah to you too! The barley risotto looks so yummy! I make barley pilaf but I love the idea of making barley risotto, I'll be sure to give this recipe a try!
Alissa — October 11, 2011 @ 2:37 pm
This sounds so perfect! I've just used the slow cooker to make stew, and I was wondering what else to make in it – and I just purchased a massive bag of barley too… perfect
preventionrd — October 11, 2011 @ 3:33 pm
That is freaking hilarious! I find that I have a lot of fun when out with my single gal pals, too. I will talk to anyone, anywhere, and probably about anything…barley would be a great topic, however
P.S. This looks delicious and I will be making it!
Georgia The Comfort of Cooking — October 11, 2011 @ 4:49 pm
What a delicious and creative idea for risotto, Cara! I love your addition of shrimp and artichokes. Thanks for sharing your recipe. You have a beautiful blog and I'm so glad to have found it. I'm looking forward to seeing more from you!
Ali — October 12, 2011 @ 10:29 am
The shrimp got me salivating, Its been a sea dish week for me and I haven't tried shrimps yet so this is just the post i needed. Really mouth watering pic. Nice post
Branappetit — October 12, 2011 @ 3:43 pm
gorgeous! i love shrimp and artichokes together.
Shannon — October 14, 2011 @ 3:19 pm
love barley, and i've been meaning to try risotto in the slow cooker! this sounds awesome, need to add this to my list
Yocelyn Suarez — October 28, 2011 @ 12:04 am
I made this for dinner last night and it was delish! My husband can't wait for me to make it again. Im thinking of doing a variation with mushrooms.
Cara — October 28, 2011 @ 12:04 am
http://www.carascravings.comsent from my DROID
Cara — October 28, 2011 @ 12:04 am
Thanks for the feedback! so happy you liked it.
Betsy — March 1, 2012 @ 11:25 pm
This looks awesome! You had me on tastespotting at “ridiculously healthy” We’d love it if you would link up your recipe at seasonalpotluck.com March is artichoke month! http://bit.ly/zRfNjo
Kelley @ The Culinary Enthusiast — March 6, 2012 @ 8:35 pm
Cara, this looks great! I amdefinitely going to try this recipe. Thanks for sharing on our Seasonal Potluck page!
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