Slow Cooker Risotto with Butternut Squash and Sausage, by Karen of The Food Charlatan for I Heart Naptime
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?
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.
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.
But that’s okay. Leaves are the worst of my problems when I’ve got this risotto to say hello to!
You will love these other fall recipes! Click on the link below the picture to get to the recipe.
Love this easy, weeknight meal? You’ll love these, too!
- Mexican Stuffed Shells
- Delicious Broccoli and Cheese Soup
- Baked Teriyaki Chicken Bowls
- Slow Cooker Chicken & Orzo Pesto Soup
Slow Cooker Risotto with Butternut Squash and Sausage
- 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
- 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.