Slow Cooker Shrimp, Asparagus & Mushroom Farro Risotto

Name: Slow Cooker Shrimp, Asparagus & Mushroom Farro Risotto
Total time: 285 min
Ingredients: ½ (1-ounce) package dried porcini mushrooms; 2 tbsp olive oil; 1 large leek, halved lengthwise and thinly sliced crosswise; 2 garlic cloves, minced; 1 ½ cups pearled farro; 2 sprigs fresh thyme; 1 bay leaf; 2 ¾ cups less sodium chicken or vegetable stock; 1 lb raw 21-25 count peeled and deveined shrimp, thawed if necessary; 1 bunch asparagus (about 1 pound), ends trimmed, cut crosswise into 1½-inch pieces; 1 cup Grated parmesan cheese chopped fresh italian parsley, fresh cracked black pepper and lemon zest for garnish (optional)

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Place mushrooms and 1¼ cups boiling water in small bowl; let stand 30 minutes. Drain, reserving ¾ cup liquid; chop mushrooms.

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Ingredients

½ (1-ounce) package dried porcini mushrooms
2 tbsp olive oil
1 large leek, halved lengthwise and thinly sliced crosswise
2 garlic cloves, minced
1 ½ cups pearled farro
2 sprigs fresh thyme
1 bay leaf
2 ¾ cups less sodium chicken or vegetable stock
1 lb raw 21-25 count peeled and deveined shrimp, thawed if necessary
1 bunch asparagus (about 1 pound), ends trimmed, cut crosswise into 1½-inch pieces
1 cup Grated parmesan cheese chopped fresh italian parsley, fresh cracked black pepper and lemon zest for garnish (optional)