Slow Cooker Italian Sausage and Mushroom Risotto

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Slow Cooker Italian Sausage and Mushroom Risotto

Servings: 4-6

Ingredients:
1 lb (450g) Italian sausage (mild or spicy, depending on your preference), casings removed
1 cup Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced (cremini or button mushrooms work well)
4 cups chicken broth (preferably low-sodium)
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 cup heavy cream (optional, for extra creaminess)
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Grated Parmesan for serving
Instructions:
Prepare the Sausage:

In a large skillet, heat the olive oil over medium heat.
Add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes.
Remove the sausage from the skillet and set it aside.
Cook the Vegetables:

In the same skillet, add the butter and let it melt.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms and cook until they are softened and browned, about 5 minutes.
Combine in the Slow Cooker:

Transfer the cooked sausage, onion, garlic, and mushrooms to the slow cooker.
Add the Arborio rice, chicken broth, and white wine.
Stir everything together to ensure the rice is evenly distributed and submerged in the liquid.
Slow Cook:

Cover the slow cooker and cook on low for 2-3 hours, or until the rice is tender and has absorbed most of the liquid.
Stir occasionally if possible, especially in the last hour, to prevent sticking.
Finish the Risotto:

Once the rice is cooked, stir in the grated Parmesan cheese.
For a creamier texture, add the heavy cream and stir until fully incorporated.
Taste and adjust the seasoning with salt and pepper as needed.
Serve:

Garnish with fresh parsley and additional grated Parmesan.
Serve hot and enjoy!