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Sausage And Vegetable Risotto
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- #74145
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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
1 medium zucchini, cut into 1/2-inch dice
1 tablespoon kosher salt
5 cups fresh baby spinach
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
freshly ground black pepper
directions
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 2/3 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 butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.
added by
gjgee
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
604 calories, 32 grams fat, 55 grams carbohydrates, 26 grams protein per serving.
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reviews & comments
February 21, 2011
This was delicious!! Great for late winter - when you want something hearty with a hint of summer!