Slow Cooker Risotto with Butternut Squash and Sausage

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Slow Cooker Risotto with Butternut Squash and Sausage, by Karen of The Food Charlatan for I Heart Naptime

Slow Cooker Risotto with Butternut Squash and Sausage - an easy weeknight meal perfect for autumn! Featured on iheartnaptime.com

Have you guys ever made risotto? I love the stuff but never is there a time when I think to myself, hm, I really feel like stirring for a half hour straight. Okay maybe that’s an exaggeration, but seriously, who’s got the time?

MY OTHER RECIPES

Slow Cooker Risotto with Butternut Squash and Sausage - an easy weeknight meal perfect for autumn! Featured on iheartnaptime.com

I love this recipe because once the initial setup is done, you throw it in the slow cooker and only have to stir twice. TWICE! So much better than standing over a hot stove for 20 minutes.

Slow Cooker Risotto with Butternut Squash and Sausage - an easy weeknight meal perfect for autumn! Featured on iheartnaptime.com

This recipe is perfect for fall! Speaking of fall. Those leaves are SO falling. All over my yard. We just bought our first home last month and I’m not used to having so much responsibility! We even bought a blower so that it’s a little easier but I kind of suck at it. I feel like I’m just blowing them all over the place and making it feel even MORE like fall.

Slow Cooker Risotto with Butternut Squash and Sausage - an easy weeknight meal perfect for autumn! Featured on iheartnaptime.comBut that’s okay. Leaves are the worst of my problems when I’ve got this risotto to say hello to!

Slow Cooker Risotto with Butternut Squash and Sausage

Skip the stirring and make your risotto in the crock pot! Perfect fall dinner.

Yield: Serves 6

Ingredients:

3 cups butternut squash, chopped into 1-inch pieces

1 pound mild Italian sausage

3 tablespoons water

3 tablespoons butter

1 medium onion, chopped

1/2 cup dry white wine (I used cooking wine)*

2 cups arborio rice (14 ounces)

4 and 1/2 cups chicken broth

2 teaspoons salt

2 tablespoons butter

3/4 cup Parmesan cheese

3-4 cups baby spinach

salt and pepper

more Parmesan, to serve

Directions:

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.

Add the chicken broth 2 teaspoons of salt, and stir until it is warm.

Pour the mixture into the slow cooker and stir it all together. Cover and let cook on high for 30 minutes. Stir the pot, then cover for another 30 minutes. Stir again and check to see if the risotto is tender. If not, cook for another 15-20 minutes.

When the risotto is tender, turn off the slow cooker and add 2 tablespoons butter, 3/4 cup Parmesan, and 3-4 cups spinach. Stir together and let sit until the spinach wilts. Season with more salt and pepper to taste, and serve with fresh parmesan.

*If you use regular wine, add more salt to taste at the end.

Recipe by The Food Charlatan, adapted from Food and Wine

You will love these other fall recipes! Click on the link below the picture to get to the recipe.

Slow Cooker Risotto with Butternut Squash and Sausage

Roasted Butternut Squash Soup /// Butternut Squash, Cranberry, and Goat Cheese Crostini /// Pumpkin and Chipotle Corn Chowder

Love this easy, weeknight meal?  You’ll love these, too!

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more by Karen »

Karen

Hi guys! I'm Karen. I take pictures of my food and share it with the internet, because that's totally normal. Charlatan: someone who makes showy pretenses to pretended ability. Food Charlatan: A cook who likes to take pictures of her food, even though her kitchen (that you can’t QUITE make out in the background) looks like a 10 pound bag of flour exploded. Stop by The Food Charlatanand hang out for a bit!

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Comments

  1. Paige posted on October 22, 2015 at 2:59 pm (#
    1
    )

    This risotto looks amazing! I’ll definitely be trying it soon!

    Paige
    http://thehappyflammily.com

  2. Fred Christopherson posted on January 7, 2017 at 12:33 pm (#
    2
    )

    After the wine is absorbed, you say “add the risotto.” Does that simply mean “add the rice?”

    • I Heart Naptime posted on January 8, 2017 at 9:56 am (#
      2.1
      )

      Yes! :)

  3. Kevin posted on January 8, 2017 at 10:02 am (#
    3
    )

    How much risotto do you use? It isn’t in the ingredient list.

    • I Heart Naptime posted on January 8, 2017 at 10:12 am (#
      3.1
      )

      2 cups arborio rice :)

  4. Melissa posted on January 10, 2017 at 11:03 pm (#
    4
    )

    2 cups dry rice, correct? Looks delicious and I can’t wait to make it!

    • I Heart Naptime posted on January 11, 2017 at 7:17 am (#
      4.1
      )

      Correct! :)

  5. Annette Foster posted on September 22, 2017 at 2:28 pm (#
    5
    )

    “Place chopped butternut squash into a 6 or 7 quart slow cooker. Cover and turn to high.”

    Hi. I love your recipes and would like to try this one. I’m now it’s sure I understand the statement. Do you need to add water as well or we cooking the pieces dry. Apologies if the question is a silly one. 

    • Jamielyn posted on September 22, 2017 at 2:52 pm (#
      5.1
      )

      Hi Annette! Not a silly question at all! Since you will be adding the rest of the ingredients about 20 minutes after adding the butternut squash, it will be fine without water. :) You are welcome to spray the slow cooker with cooking spray if you are nervous about it sticking to the edges.