Slow Cooker Sausage Risotto Recipes

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SLOW-COOKER BACON AND MUSHROOM RISOTTO



Slow-Cooker Bacon and Mushroom Risotto image

If you're like us and love risotto, but don't like having to endlessly stir it while it cooks, then this genius hands-off, creamy, cheesy, mushroom and bacon-packed slow-cooker version is for you.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 9

6 slices bacon, chopped
8 oz sliced mushrooms
1/2 cup finely chopped shallots
1 1/2 cups uncooked Arborio rice
1/2 teaspoon salt
1/4 cup dry white wine
3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
  • Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
  • Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
  • Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.

Nutrition Facts : Calories 520, Carbohydrate 67 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 5 g, TransFat 0 g

SLOW COOKER RISOTTO



Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

SLOW-COOKER SAUSAGE CASSEROLE



Slow-cooker sausage casserole image

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 11

2 red onions , finely chopped
1 celery stick , finely chopped
1-2 tbsp rapeseed oil
4 carrots , cut into fat pieces
12 chipolatas , each halved
1 sweet potato , peeled and cut into chunks
400g tin tomatoes
1 tbsp tomato purée or tomato and veg purée
1 thyme sprig
1 rosemary sprig
1 beef stock cube or stock pot

Steps:

  • Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
  • Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
  • Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Nutrition Facts : Calories 449 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

SLOW COOKER SAUSAGE AND BARLEY RISOTTO



SLOW COOKER SAUSAGE AND BARLEY RISOTTO image

Because of its high starch content, barley can be turned into a creamy risotto, much like the more traditional Arborio rice. It cooks up nicely in a slow cooker, in this case with sausage, mushrooms and tomatoes.

Categories     Mains

Yield Serves 6 - 8.

Number Of Ingredients 12

1 lb (500 g) mild Italian sausage meat
2 cups (500 mL) chopped onions
2 cups (500 mL) sliced mushrooms
4 cloves garlic, finely chopped
2 cups (500 mL) pearl or pot barley
1 tsp (5 mL) basil, crumbled
1 tsp (5 mL) oregano, crumbled
1/2 tsp (2 mL) freshly ground pepper
1/4 tsp (1 mL) rosemary, crumbled
1/4 tsp (1 mL) fennel seeds, crushed
3 cups (750 mL) canned chicken broth
1 can (28 oz/796 mL) diced tomatoes

Steps:

  • Place sausage meat in a Dutch oven. Cook over medium heat, stirring to break up sausage meat, until browned and completely cooked, about 10 minutes.
  • Drain off excess fat. Add onions, mushrooms and garlic; saute until softened, about 5 minutes.
  • Add next 6 ingredients (barley through fennel seeds); cook, stirring, for 1 minute.
  • Stir in broth and tomatoes. Bring to a boil. Spoon mixture into a greased 6 quart (6 L) slow cooker.
  • Cover and cook on high heat setting for 3 1/2 - 4 hours or until barley is tender.

Nutrition Facts : Calories 393 calories, 10.1 g fat, 4.1 g protein, 72.7 g carbohydrate, 1.1 g fibre, 291 mg sodium

RISOTTO WITH ITALIAN SAUSAGE



Risotto with Italian Sausage image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup butter, cut in cubes
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups Arborio rice
5 cups chicken stock, plus more if needed
4 large pinches saffron
1/2 cup grated Parmesan, plus more for garnish
4 links mild Italian sausage
Fresh chopped parsley, for garnish

Steps:

  • Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
  • Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
  • Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
  • Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
  • Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

SLOW COOKER ITALIAN SAUSAGE RISOTTO



Slow Cooker Italian Sausage Risotto image

This slow cooker risotto takes just a few minutes of prep and is loaded with Italian sausage, spinach and herbs.

Provided by Julie Andrews

Categories     Dinner

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, peeled and diced
1-pound ground Italian sausage (turkey or pork)
2 cloves garlic, peeled and minced
1 tablespoon Italian seasoning
1 tablespoon dried oregano leaves
1 ½ teaspoons coarse salt
½ teaspoon ground black pepper
1 cup arborio rice
4 cups unsalted chicken stock
4 cups fresh spinach
Shaved parmesan and chopped flat-leaf Italian parsley, for garnish

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.

Nutrition Facts : ServingSize 1/10 of recipe, Calories 254 calories, Sugar 1g, Sodium 277mg, Fat 6g, SaturatedFat 1g, UnsaturatedFat 2g, TransFat 0g, Carbohydrate 31g, Fiber 5g, Protein 18g, Cholesterol 34mg

SAUSAGE RISOTTO



Sausage Risotto image

When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.

Provided by thedailygourmet

Categories     Risotto

Time 50m

Yield 4

Number Of Ingredients 9

4 tablespoons butter, divided
1 (4 ounce) mild Italian sausage link, casing removed
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese
3 sprigs fresh thyme, or to taste

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g

CREAMY SAUSAGE RISOTTO



Creamy Sausage Risotto image

I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I've altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.-Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 11

3 cans (14-1/2 ounces each) chicken broth
1 pound bulk Italian sausage
1/2 pound medium fresh mushrooms, quartered
1 medium onion, finely chopped
1 garlic clove, minced
Dash saffron threads
1 tablespoon butter
1 tablespoon canola oil
2 cups uncooked arborio rice
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream

Steps:

  • In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 685mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

RISOTTO SLOW-COOKER SAUSAGE AND SPINACH RECIPE - (5/5)



Risotto Slow-Cooker Sausage and spinach Recipe - (5/5) image

Provided by á-3214

Number Of Ingredients 12

4 1/2 cups low-sodium chicken broth
3/4 pound sweet Italian sausages,
casings removed
3 tablespoons water
5 tablespoons unsalted butter
1 small onion, cut into l/4-inch dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1 tablespoon kosher salt
5 cups baby spinach (5 ounces)-optional
3/4 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
Freshly ground pepper

Steps:

  • 1. Turn a 6- to 7-quart slow cooker to high. In a saucepan, bring the broth to a simmer. In a skillet. cook the sausage with the water over moderately high heat. breaking it up with a spoon until the water has evaporated and the sausage is browned, 10 minutes. Transfer the sausage to the slow cooker. 2. In the same skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the wine and cook, scraping up any browned bits until the wine is reduced by half, 2 minutes. Stir in the rice and cook until all of the wine has been absorbed. Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. Cook for 1 hour, stirring once halfway through. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Turn off the slow cooker. 3. Stir the spinach into the risotto until just wilted. Stir in the remaining 2 tablespoons of butter and the grated cheese, season with pepper and serve immediately, passing additional cheese at the table.

EASY SAUSAGE PARMESAN RISOTTO



Easy Sausage Parmesan Risotto image

This yummy recipe from the Canadian Living website can be made with either sweet or hot Italian sausage.

Provided by Irmgard

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces Italian sausage, casings removed
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups short-grain rice
3 1/2 cups chicken stock
1 tomatoes, chopped
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped

Steps:

  • In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
  • Drain off the fat.
  • Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
  • Add the rice, stirring to coat.
  • Add 3 cups of the stock and bring to a boil.
  • Reduce the heat to medium-low.
  • Cover and simmer, stirring once, for 15 minutes.
  • Add the remaining stock.
  • Simmer, stirring often, until moist and creamy, 5 minutes.
  • Stir in the tomato, parmesan and parsley.

Nutrition Facts : Calories 594.7, Fat 20.4, SaturatedFat 7.3, Cholesterol 44.1, Sodium 1235, Carbohydrate 75.9, Fiber 3.6, Sugar 6.7, Protein 24.7

SLOW COOKER SAUSAGE RISOTTO RECIPE



SLOW COOKER SAUSAGE RISOTTO Recipe image

Provided by á-79827

Number Of Ingredients 11

1 tablespoon butter
5 cloves garlic, minced
1 pound Italian sausage, casings removed
2 cups arborio or other short-grain rice
1/2 cup white wine
4 1/2 cups (820 ml) chicken broth or stock
1 cup (75 g) parmesan
2 tablespoons cold butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half and half (optional)

Steps:

  • Heat 1 tablespoon butter in a skillet over medium heat. Then add garlic, and stir for 30 seconds, until fragrant. Add the sausage and cook, breaking up with a spoon or spatula until well-browned. Add rice and cook for 1 minute. Deglaze pan with white wine and stir until all the little bits on the bottom of the pan are lifted. Pour sausage mixture into the bottom of a 6-quart slow cooker. Add in chicken broth. Cover and cook on high for 2½ hours, until rice is tender. After 2½ hours, add parmesan and 2 tablespoon butter, stirring until cheese and butter are both melted and fully incorporated. Garnish with extra parmesan and fresh parsley then serve. Tip: For extra creamy risotto (optional step done in video), mix in 1 cup half and half after you mix in parmesan and butter at the end.

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From vjcooks.com


SLOW COOKER SAUSAGE AND SQUASH RISOTTO | RECIPE | DELICIOUS SLOW …
Jan 29, 2018 - Forget spending an evening at the stove stirring risotto, just sit back and relax with this slow cooker recipe . Jan 29, 2018 - Forget spending an evening at the stove stirring risotto, just sit back and relax with this slow cooker recipe. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
From pinterest.co.uk


SLOW COOKER BUTTERNUT SQUASH RISOTTO WITH ITALIAN SAUSAGE
2019-12-23 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 ...
From thefoodcharlatan.com


WARM THE OVEN SAUSAGE RISOTTO RECIPE - TASTEFULLY SIMPLE
Stir in rice and cook 1 minute. Assemble in a 3-quart or larger slow cooker. Cook on HIGH 2 hours or until liquid is absorbed. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Warm the Oven! Dip Mix packet in a quart freezer bag. Place in bag with sausage. Seal well, label and freeze. Thaw completely.
From tso.tastefullysimple.com


SLOW COOKER RISOTTO - HEALTHY LITTLE FOODIES
2020-07-19 Add the rice mixture to the slow cooker, along with the stock and pesto and stir to combine. Cook on high heat for 2 hours or until rice is tender and liquid is absorbed. Once cooked, stir in peas and Parmesan cheese and cook, uncovered, for around 10 mins (until the peas have cooked through)
From healthylittlefoodies.com


BEST RISOTTO RECIPES 2022 - GOOD HOUSEKEEPING
2021-01-12 Best risotto recipes 2022. 1. The best diffusers to buy now. 2. 14 best suitcases for your summer holidays. 3. Stylish activewear to buy now. 4. Under sink storage ideas.
From goodhousekeeping.com


SAUSAGE RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
To make sausage risotto, first prepare the meat broth. Then clean and chop the shallot finely 1. Cut the sausage and remove the casing 2, then flatten the meat with the back of the blade 3. Move to the stove. Put a saucepan on the stove and drizzle in some oil. Let it warm up a few moments before adding the shallot 4.
From giallozafferano.com


SLOW COOKER MUSHROOM SAGE RISOTTO RECIPE - EASY RECIPES
Ingredients 1 onion, finely chopped 1 tsp olive oil 250g chestnut mushrooms, sliced 1l vegetable stock 50g porcini 300g wholegrain rice small bunch parsley, finely chopped grated vegetarian parmesan-style cheese to serve
From recipegoulash.cc


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