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.
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.
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