Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
For a delicious, Italian-inspired meal that’s easy to prepare, try this Slow Cooker Italian Sausage Risotto.
With its creamy texture and rich flavors, this dish combines savory sausage, aromatic garlic, and Parmesan cheese in a slow cooker for a hassle-free, comforting dinner.
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Perfect for busy days, it’s a one-pot wonder that delivers a taste of Italy right to your table with minimal effort.
Ingredients
- 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 chicken broth or stock
- 1 cup grated Parmesan cheese
- 2 tablespoons cold butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup half-and-half (optional)
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Instructions
Step 1: Sauté the Garlic and Sausage
- In a skillet over medium heat, melt 1 tablespoon of butter.
- Add the minced garlic and cook for about 30 seconds, until it becomes fragrant.
- Next, add the Italian sausage, breaking it up with a spoon or spatula as it cooks until it’s browned and fully cooked.
- Stir in the rice and cook for another minute.
Step 2: Deglaze the Pan
- Pour the white wine into the skillet, stirring to scrape up any browned bits from the bottom of the pan.
- This adds extra flavor to the risotto.
Step 3: Combine in the Slow Cooker
- Transfer the sausage and rice mixture into the bottom of a 6-quart slow cooker.
- Add the chicken broth and give it a quick stir to combine.
Step 4: Cook the Risotto
- Cover the slow cooker and set it to high.
- Cook for about 2 1/2 hours, or until the rice is tender and has absorbed the flavors.
Step 5: Finish with Cheese and Butter
- Once the cooking time is up, stir in the grated Parmesan cheese and 2 tablespoons of cold butter until both are melted and blended into the risotto.
- For an extra creamy texture, you can also mix in the half-and-half at this stage if you like.
Step 6: Serve and Garnish
- Spoon the risotto onto plates or into bowls.
- Garnish with additional Parmesan cheese and a sprinkle of fresh parsley if desired.
FAQs
Can I substitute the Italian sausage with another type of meat?
Yes, you can substitute the Italian sausage with other ground meats such as turkey, chicken, or even ground beef. You can also use plant-based sausages for a vegetarian option.
Do I have to use Arborio rice, or can I substitute another type?
Arborio rice is ideal for risotto because of its creamy texture when cooked. However, other short-grain rice varieties like Carnaroli or Vialone Nano can be used. Avoid long-grain rice, as it won’t yield the same creamy consistency.
Simple Slow Cooker Italian Sausage Risotto
Slow Cooker Italian Sausage Risotto is a creamy, flavorful dish combining savory sausage, tender rice, and Parmesan cheese, all effortlessly cooked in a slow cooker for a comforting, hands-off meal.
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RateServings: 6
Ingredients
- 1 tbsp butter
- 5 cloves garlic minced
- 1 lb Italian sausage (casings removed)
- 2 cups Arborio or other short-grain rice
- ½ white wine
- 4 ½ cups chicken broth or stock
- 1 cup grated Parmesan cheese
- 2 tbsp cold butter
- ½ tsp salt
- ¼ pepper
- ½ kokak half-and-half (optional)
- ¼ half-and-half (optional)
Instructions
Sauté the Garlic and Sausage
- In a skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for about 30 seconds, until it becomes fragrant. Next, add the Italian sausage, breaking it up with a spoon or spatula as it cooks until it’s browned and fully cooked. Stir in the rice and cook for another minute.
Deglaze the Pan
- Pour the white wine into the skillet, stirring to scrape up any browned bits from the bottom of the pan. This adds extra flavor to the risotto.
Combine in the Slow Cooker
- Transfer the sausage and rice mixture into the bottom of a 6-quart slow cooker. Add the chicken broth and give it a quick stir to combine.
Cook the Risotto
- Cover the slow cooker and set it to high. Cook for about 2 1/2 hours, or until the rice is tender and has absorbed the flavors.
Finish with Cheese and Butter
- Once the cooking time is up, stir in the grated Parmesan cheese and 2 tablespoons of cold butter until both are melted and blended into the risotto. For an extra creamy texture, you can also mix in the half-and-half at this stage if you like.
Serve and Garnish
- Spoon the risotto onto plates or into bowls. Garnish with additional Parmesan cheese and a sprinkle of fresh parsley if desired.
can i use just any rice for this? not sure what arborio is. sounds fancy.
Arborio rice is best for risotto because it’s what makes it creamy. Other rice won’t work the same.
never thought to put sausage in risotto. gonna try this out.
idk, risotto in a slow cooker feels wrong. but guess theres a first time for everything.
Finish with cheese and butter? Say no more, I’m in!
way too much butter and cheese. not healthy at all. there better ways to make risotto.
It’s not risotto without butter and cheese. Lighten up a bit!
next, they’ll say you can make steak in a blender. risotto in a slow cooker, yeah right.