SLOW COOKER SAUSAGE RISOTTO RECIPE

SLOW COOKER SAUSAGE RISOTTO Recipe image

Provided by á-79827

Number Of Ingredients 11

1 tablespoon butter
5 cloves garlic, minced
1 pound Italian sausage, casings removed
2 cups arborio or other short-grain rice
1/2 cup white wine
4 1/2 cups (820 ml) chicken broth or stock
1 cup (75 g) parmesan
2 tablespoons cold butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half and half (optional)

Steps:

Heat 1 tablespoon butter in a skillet over medium heat. Then add garlic, and stir for 30 seconds, until fragrant. Add the sausage and cook, breaking up with a spoon or spatula until well-browned. Add rice and cook for 1 minute. Deglaze pan with white wine and stir until all the little bits on the bottom of the pan are lifted. Pour sausage mixture into the bottom of a 6-quart slow cooker. Add in chicken broth. Cover and cook on high for 2½ hours, until rice is tender. After 2½ hours, add parmesan and 2 tablespoon butter, stirring until cheese and butter are both melted and fully incorporated. Garnish with extra parmesan and fresh parsley then serve. Tip: For extra creamy risotto (optional step done in video), mix in 1 cup half and half after you mix in parmesan and butter at the end.