I like to think of risotto as a more refined version of mac and cheese—creamy, cheesy, carb-packed, and comforting. While it’s a pain to make on the stovetop, this slow-cooker version (recipe below) couldn’t be easier or more delicious. Serve with a green salad for a satisfying meal.
Traditionally, risotto is made by adding warm liquid to rice in small batches, creating tender grains in a creamy, starchy sauce. In a slow cooker, you can add the liquid all at once and skip the constant stirring. Pre-cooking the sausage is necessary to prevent the finished dish from being greasy, but the impressive, quick, and flavorful result is worth the effort.Slow Cooker Sausage Risotto
Ingredients
1 tbsp butter
5 garlic cloves, minced
1 lb Italian sausage, casing removed
2 cups Arborio or other short-grain rice
1/2 cup white wine
4 1/2 cups chicken broth or stock
1 cup grated Parmesan cheese
2 tbsp cold butter
1/2 tsp salt
1/4 tsp pepper
1 cup semi-skimmed milk (optional)
Preparation
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