Best Slow Cooker Sausage Risotto Recipes

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.

Risotto Slow-Cooker Sausage and spinach Recipe - (5/5) image

Provided by á-3214

Number Of Ingredients 12

4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages,
casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into l/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 tablespoon kosher salt
5 cups baby spinach (5 ounces)-optional
3/4 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
Freshly ground pepper

Steps:

1. Turn a 6- to 7-quart slow cooker to high. In a saucepan, bring the broth to a simmer. In a skillet. cook the sausage with the water over moderately high heat. breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker. 2. In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed. Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker. 3. Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.