Sundays With Liz would like to welcome one of my favorite guest bloggers, my cousin Jen in Michigan!!
I am excited to guest blog on Sundays with Liz. I usually stay clear of Crock Pot meals because I am usually away from the slow cooker longer than most recipes call for. However, yesterday I was home all afternoon and figured I would give this one a try. I had pinned it a few weeks ago from Cooktop Cop. Thanks to Laura Mann for this recipe.
prep- 20 minutes
cook-time- 2 hours 30 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)
1. 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.
2. 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.
3. After 2½ hours, add parmesan and 2 tablespoon butter, stirring until cheese and butter are both melted and fully incorporated.
4. 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.
It was very easy to make. I would suggest that you check the slow cooker after 2 hours to see if you need to leave it in any longer. I think that it was a little mushy and if I had taken it out after 2 hours it may have turned out better.
My family loved it and even asked that I make it again. So this recipe is a keeper!