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| | Home » Food and Wine Recipes » Slow-Cooker Sausage and Vegetable Risotto |
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Slow-Cooker Sausage and Vegetable Risotto | |
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Slow-Cooker Sausage and Vegetable Risotto is a delicious dish which originated in Italy. Preparing risotto may become tedious as it involves a lot of stirring. Slow-Cooker Sausage and Vegetable Risotto has a much easier process as slow cookers take off a lot of work. The result is a traditional Italian risotto which has been prepared in a much easier way.
To make Slow-Cooker Sausage and Vegetable Risotto, you need ¾ pound of sweet Italian sausage, the casing of which has been removed. Dice 1 small onion into ¼ inch pieces and 1 medium zucchini into ½ inch pieces.
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You need 4 ½ cups of chicken broth, preferably of the low-sodium variety, 1 tablespoon of kosher salt and 3 tablespoons of water. 5 tablespoons of unsalted butter and ½ a cup of dry white wine are required to make this dish. Slow-Cooker Sausage and Vegetable Risotto needs 2 cups of arborio rice and 5 cups of baby spinach. Grate ¾ cup of Parmigiano-Reggiano cheese and grind pepper corns.
To prepare Slow-Cooker Sausage and Vegetable Risotto, simmer chicken broth in a saucepan. Cook the sweet Italian sausage with water in a skillet for 10 minutes. Use a spoon to break it up and cook over moderate heat. When the water has evaporated and the sausage has turned brown, transfer it to a slow cooker.
Melt 3 tablespoons of butter in the same skillet. Add the diced onions and cook them over moderate heat for 4 minutes. When they turn translucent, add the white wine. Cook till the wine has reduced to half its quantity, which will take about 2 minutes. Put the rice into the skillet and cook till it has absorbed all the wine. Now transfer the rice to the slow cooker. Pour the hot broth over it, add the zucchini and salt. Cover it and cook for 1 hour, stirring it once after ½ an hour. This will make sure that the ingredients are evenly mixed in the dish.
The slow cooker should be turned off when the rice has absorbed most of the liquid. Fold the baby spinach into the risotto and stir till it begins to wilt. Now add the grated cheese and remaining butter. Season the Slow-Cooker Sausage and Vegetable Risotto with pepper and serve piping hot.
Browse through foodandwinehub.com for the recipe of Slow-Cooker Sausage and Vegetable Risotto and other Recipes for Pasta, Rice and Grains.
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