Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)
Make delicious butternut squash risotto in your slow cooker! This version has flavorful sausage, tender butternut squash, and a healthy handful of spinach, along with a sprinkling of parmesan. It's perfect winter comfort food!
Nutrition Facts
Ingredients
Instructions
Place chopped butternut squash into a 6 or 7 quart slow cooker. Cover and turn to high.
In a large skillet, crumble and brown the sausage with 3 tablespoons of water over medium-high heat until browned, about 10 minutes.
Meanwhile, chop the onion. Remove the sausage to the slow cooker and cover.
Melt 3 tablespoons of butter in the pan over medium heat (keep any drippings). When the butter is hot, add the onion and saute until translucent, about 5 minutes.
Add the wine and continue to cook over medium heat until the liquid is reduced by half, about 3-5 minutes.
Add the risotto and cook for another 2 minutes, until most of the wine has absorbed.
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Continue Reading at Thefoodcharlatan →Chef's Notes
*If you use regular wine, add more salt to taste at the end.
**Depending on your crock pot, you may need to increase the cook time by as much as an hour, so plan ahead. I've made it multiple times with the suggested cook times, but others have commented that it took longer.
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Reviews from the Original Source
This recipe is AMAZING. I have made it a couple of times and double the recipe for leftovers. Everyone loves it and the flavors are wonderful
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