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

2. In large skillet, heat oil over medium heat. Add leek; cook and stir 5 minutes or until crisp-tender. Add garlic; cook and stir 1 minute.

3. In 3½- to 4-quart slow cooker, stir farro and leek mixture; stir in thyme sprigs, bay leaf, stock, mushrooms, soaking liquid, and ½ teaspoon each salt and pepper. Cover and cook on high 3 hours (or low 4 hours) or until almost all liquid is absorbed and farro is almost tender.

4. Stir in shrimp and asparagus; cover and cook on low 30 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, and asparagus is tender, stirring occasionally. Turn off slow cooker; remove and discard thyme sprigs and bay leaf. Stir in ¾ cup cheese. Cover and let stand 5 minutes. Makes about 8 cups.

5. Serve risotto sprinkled with remaining cheese, along with parsley, cracked pepper and lemon zest, if desired.

• 8 g Fat
• 78 mg Cholesterol
• 658 mg Sodium
• 31 g Carbohydrates
• 5 g Fiber
• 1 g Sugars
• 25 g Protein