Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Please come back and join me for Freezer Food Friday!
Slow-Cooker Sausage and Vegetable Risotto
ACTIVE TIME: 35 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 6
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 1/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt
5 cups baby spinach (5 ounces)
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground pepper
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. 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. 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.
7 responses so far ↓
rmboys // February 28, 2008 at 9:50 am
This sounds great! I’ll be back tomorrow for FFF!
Renee’
http://rmboys2.wordpress.com/
crockpot lady // February 28, 2008 at 10:07 am
I made risotto this week too! I can’t believe that it worked. We went to a very fancy restaurant last year and had really good risotto for the first time. When I got home I was discouraged at all the stirring the cookbooks and online sources recommended. I did not think to look up slowcooking recipes at the time.
this meal sounds wonderful, and what a great idea to throw in the meat and veggies.
-steph
Sandra // February 28, 2008 at 10:17 am
Oh this sounds SO good….thank you MJ
Tammi // February 28, 2008 at 10:44 am
Hmmm. This sounds yummy!
Michelle // February 28, 2008 at 11:30 am
oh yummy. this is a complete meal ! i love it.thanks mj.
have a great day.
Betsy // February 28, 2008 at 12:50 pm
Sounds very good!
Eleisia // February 28, 2008 at 2:30 pm
This risotto recipe is a complete meal with meat and veggies!
Does it really make 64 servings?
————————————
ROFLOL! Thanks for catching that…. it serves 6 and take 4 1/2 cups of broth. I fixed it.
MJ
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