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Slow Cooker Risotto with Italian Sausage and Butternut Squash from The Food Charlatan
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5 from 2 votes

Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)

Make delicious butternut squash risotto in your slow cooker! This version has flavorful sausage, tender butternut squash, and a healthy handful of spinach, along with a sprinkling of parmesan. It's perfect winter comfort food!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 699kcal
Author: The Food Charlatan

Ingredients

  • 3 cups butternut squash chopped into 1-inch pieces
  • 1 pound mild Italian sausage
  • 3 tablespoons water
  • 3 tablespoons butter
  • 1 medium onion chopped
  • 1/2 cup dry white wine I used cooking wine*
  • 2 (14-oz) cups arborio rice
  • 4 & 1/2 cups chicken broth
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 3/4 cup Parmesan cheese
  • 3-4 cups baby spinach
  • salt and pepper
  • Parmesan more to serve

Instructions

  • Place chopped butternut squash into a 6 or 7 quart slow cooker. Cover and turn to high.
  • In a large skillet, crumble and brown the sausage with 3 tablespoons of water over medium-high heat until browned, about 10 minutes.
  • Meanwhile, chop the onion. Remove the sausage to the slow cooker and cover.
  • Melt 3 tablespoons of butter in the pan over medium heat (keep any drippings). When the butter is hot, add the onion and saute until translucent, about 5 minutes.
  • Add the wine and continue to cook over medium heat until the liquid is reduced by half, about 3-5 minutes.
  • Add the risotto and cook for another 2 minutes, until most of the wine has absorbed.
  • Add the chicken broth 2 teaspoons of salt, and stir until it is warm.
  • Pour the mixture into the slow cooker and stir it all together. Cover and let cook on high for 30 minutes. Stir the pot, then cover for another 30 minutes. Stir again and check to see if the risotto is tender. If not, cook for another 15-20 minutes.**
  • When the risotto is tender, turn off the slow cooker and add 2 tablespoons butter, 3/4 cup Parmesan, and 3-4 cups spinach. Stir together and let sit until the spinach wilts. Season with more salt and pepper to taste, and serve with fresh parmesan.

Notes

*If you use regular wine, add more salt to taste at the end.
**Depending on your crock pot, you may need to increase the cook time by as much as an hour, so plan ahead. I've made it multiple times with the suggested cook times, but others have commented that it took longer.

Nutrition

Serving: 1bowl | Calories: 699kcal | Carbohydrates: 65g | Protein: 22g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 91mg | Potassium: 768mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9241IU | Vitamin C: 34mg | Calcium: 232mg | Iron: 5mg