Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)

Name: Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving
Ingredients: 3 cups butternut squash; 1 pound mild Italian sausage; 3 tablespoons water; 3 tablespoons butter; 1 medium onion; 1/2 cup dry white wine; 2 (14-oz) cups arborio rice; 4 & 1/2 cups chicken broth; 2 teaspoons salt; 2 tablespoons butter; 3/4 cup Parmesan Cheese; 3-4 cups baby spinach; salt and pepper; parmesan

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
6
Calories
699 kcal
Course
Main Course
Cuisine
Italian

Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)

Whitney Jenkins

Report

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!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

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 (14-oz) cups arborio rice
4 & 1/2 cups chicken broth
2 teaspoons salt
2 tablespoons butter
3/4 cup Parmesan Cheese
3-4 cups baby spinach
salt and pepper
parmesan more to serve

Add to Shopping List

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.
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.

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.

Nutrition Information

Show Details

Serving 1bowl Calories 699kcal (35%) Carbohydrates 65g (22%) Protein 22g (44%) Fat 37g (57%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 91mg (30%) Potassium 768mg (22%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 9241IU (185%) Vitamin C 34mg (38%) Calcium 232mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 699 kcal

% Daily Value*

Serving	1bowl
Calories	699kcal	35%
Carbohydrates	65g	22%
Protein	22g	44%
Fat	37g	57%
Saturated Fat	17g	85%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	91mg	30%
Potassium	768mg	16%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	9241IU	185%
Vitamin C	34mg	38%
Calcium	232mg	23%
Iron	5mg	28%