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  • 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)



Step 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.
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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