Slow cooker barley risotto with shrimp & artichokes

Olive oil	1 tablespoon
Onion, yellow, chopped	1 medium
Garlic, minced	2 cloves
Lemon juice	¼ cup
Pearl barley, rinsed	1 cup
Chicken broth, reduced sodium	3 cups
Tomatoes, sundried, chopped	¼ cup
Artichoke hearts, quartered	12 ounces
Salt, sea	¼ teaspoon
Pepper, freshly ground	½ teaspoon
Prawns, raw, peeled, deveined	1 pound
Pecorino romano cheese, grated	2 ounces
Baby spinach	3 ounces
Parsley, chopped	½ cup

1. In a medium-sized skillet over medium-low heat, sauté the onions until tender, about 5 minutes. 
2. Add the garlic, and cook for 1 minute, stirring constantly. 
3. Add the lemon juice, increase the heat to medium, and cook until the liquid is absorbed, about 1 minute; transfer to the slow cooker. 
4. Stir in the barley, broth, tomatoes, artichokes, salt, and pepper. 
5. Cover and cook on high for 3 to 4 hours, or until the barley is tender and the liquid is nearly absorbed. 
6. Fifteen minutes before serving, stir in the shrimp and cheese. 
7. Cover and cook for 10 minutes, or until the shrimp are opaque. 
8. Fold in the spinach, stirring until it is wilted. 
9. Stir in the parsley, and serve.