SLOW COOKER SAUSAGE RISOTTO

SLOW COOKER SAUSAGE RISOTTO
Found http://slowcooker-pork.cooktopcove.com/2016/12/02/how-to-make-slow-cooker-sausage-risotto/

Servings 6
Prep Time 20 MINUTES
Cooking Time 2 HOURS 30 MINUTES
Total Time 2 HOURS, 50 MINUTES

1 tablespoon butter
5 cloves garlic, minced
1 pound Italian sausage, casings removed
2 cups arborio or other short-grain rice
½ cup white wine
4½ cups (820 ml) chicken broth or stock
1 cup (75 g) parmesan
2 tablespoons cold butter
½ teaspoon salt
¼ teaspoon pepper
1 cup half and half (optional)

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, mix in 1 cup half and half after you mix in parmesan and butter at the end.

Pro tip: If you don't feel like making a salad, you can add a bit of green to the risotto by stirring in 5 oz. of fresh baby spinach when you add the parmesan.