Slow Cooker Risotto With Italian Sausage And Butternut Squash And Newborn Photos Recipes

SLOW COOKER ITALIAN SAUSAGE RISOTTO

Steps:

• Heat oil in large skillet to medium-high heat. Add the onion and saute 3-4 minutes, until tender. Add the Italian sausage and cook, stirring regularly, until browned, breaking it up into small pieces with a wooden spoon.
• Add the garlic, Italian seasoning, oregano, salt and black pepper and stir to combine.
• Place the Italian sausage mixture into the bowl of a slow cooker. Add the arborio rice and chicken stock and stir to combine.
• Cook on high 1 ½ to 2 hours or low 3-4 hours. Stir in the spinach.
• Taste and adjust seasoning, if necessary. Serve garnished with parmesan and parsley.

SLOW COOKER RISOTTO WITH ITALIAN SAUSAGE AND BUTTERNUT SQUASH (AND NEWBORN PHOTOS!)

Steps:

• 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.

RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE

Steps:

• Add 2 tablespoons of butter to the PC and melt over medium heat.
• Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
• Pour off all but 2 tablespoons of the fat.
• Add the rice and cook, stirring often, until well coated about 2 minutes.
• Add the wine and bring to a boil.
• Stir in the stock, salt & pepper.
• Lock the lid in place. Bring to high pressure.
• Cook for 6 minutes.
• Remove from heat and quick release the pressure.
• Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
• Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
• Season with nutmeg, add additional salt & pepper to your taste.