1. Heat 1 tbsp butter in a skillet over medium heat. Add garlic and stir for 30 seconds until fragrant. Add sausage and cook, breaking it up with a spoon or spatula, until well browned. Add rice and cook for 1 minute.
2. Deglaze skillet with white wine and stir until any small bits are released from the bottom of the skillet.
3. Transfer sausage mixture to a 6-quart slow cooker. Add chicken broth.
4. Cover and cook on high heat for 2.5 hours, or until the rice is tender.
5. After 2.5 hours, add the Parmesan cheese and 2 tablespoons of butter and stir until the cheese and butter are melted and fully blended.
6. Garnish with additional Parmesan cheese and fresh parsley and serve.
Tip: For an extra creamy risotto, stir in 1 cup of semi-skimmed milk after mixing in the Parmesan cheese and butter at the end.
Pro tip: If you’re not in the mood for salad, you can add some greens to the risotto by stirring in 140g of fresh baby spinach when you add the Parmesan cheese.
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