SLOW COOKER RISOTTO
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
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
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
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
RISOTTO WITH ITALIAN SAUSAGE
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 SAUSAGE RISOTTO RECIPE
Provided by á-79827
Number Of Ingredients 11
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.
SLOW-COOKER JAMBALAYA RISOTTO
I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.
Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
CREAMY SAUSAGE RISOTTO
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
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.
SAUSAGE RISOTTO
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
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
RISOTTO SLOW-COOKER SAUSAGE AND SPINACH RECIPE - (5/5)
Provided by á-3214
Number Of Ingredients 12
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.
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- 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.
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- 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.
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- Stir in broth and tomatoes. Bring to a boil. Spoon mixture into a greased 6 quart (6 L) slow cooker.
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