This is a quick and delicious meal that doesn’t take an hour of constant stirring. Duh out the ol’ crockpot and let’s make some yummy risotto! (You can also turn the leftovers into some ridiculously good arancini!)
Ingredients:
- 4 1/2 cups low-sodium chicken broth
- 1 lb Italian ground sausage
- 3 tablespoons water
- 5 tablespoons unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 1/2 cup dry white wine
- 2 cups arborio rice (14 ounces)
- 1 tablespoon dried or fresh parsley
- 1 tablespoon dried or fresh oregano
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- 1-2 cups baby spinach (optional)
Preheat your crockpot to High. In a large sauce pan, bring the chicken stock to a simmer. In a deep bottomed frying pan, add water and sausage. Cook until water is absorbed, finely chopping it up while cooking. Transfer sausage to crockpot.
In the same pan, add melted butter and onions. Sautée until slightly translucent. Add wine and dried parsley and simmer until wine is cooked down by half. Scrape up any brown bits from the bottom of the pan for some extra yummy-ness. Add the rice, one cup at a time, and stir until fully saturated. Scrape into crockpot.
Add hot broth, garlic powder, and salt. Stir and cook on high for 1 hour. After 30 minutes, stir and add 1/2 cup of the cheese. save the rest for serving. Cool for another 30-35 minutes.
If adding baby spinach, stir it in and let it rest for up to 5 minutes.
Serve with the remaining cheese. Enjoy!
Stay tuned for an arancini recipe so you use up the leftovers from this dish!
SoKrAsh in the Kitchen 