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Slow cooker Italian sausage and mushroom risotto recipe
Slow cooker Italian sausage and mushroom risotto recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Whip up a decadent slow cooker risotto in just 15 minutes prep time.
Ingredients:
  • 1 brown onion, chopped
  • 500g Italian-style sausages
  • 200g cup mushrooms, thickly sliced
  • 4 Portobello mushrooms, halved, thickly sliced
  • 350.00 gm arborio rice
  • 82.50 gm dry white wine
  • 1 litre Salt Reduced Chicken Style Liquid Stock
  • 80g baby spinach
  • 250.00 ml finely grated parmesan
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • parsley leaves, to serve
Instructions:
  • In a flameproof bowl of a slow cooker or a large, deep frying pan, heat oil over high heat. Add onion and cook, stirring, for 3 minutes. Squeeze sausage mince from casings and add to the bowl. Cook, breaking up the mince with a wooden spoon, for 5 minutes or until just browned.
  • Sauté garlic and mushrooms until mushrooms soften. Stir in rice and cook for 1 minute. Pour in wine and simmer until reduced by half. Transfer to slow cooker, add stock, season with pepper, cover, and cook on HIGH for 1 hour until rice is tender and sausage is cooked through.
  • Fold in delicate spinach, flavorful parmesan, and fragrant parsley. Sprinkle extra parsley generously before serving.

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