- 3 cups butternut squash (chopped into 1-inch pieces)
- 1 pound mild Italian sausage
- 3 tablespoons water
- 3 tablespoons butter
- 1 onion (medium, chopped)
- 1/2 cup dry white wine (I used cooking wine*)
- 2 cups arborio rice (14 ounces)
- 1/2 cup chicken broth
- 2 teaspoons salt
- 2 tablespoons butter
- 3/4 cup parmesan cheese
- 4 cups baby spinach
- parmesan (more, to serve)
|Calories710Calories from Fat340|
|% DAILY VALUE|
|Calories from Fat340|
|% DAILY VALUE|
Myummly R. a year ago
Flavor was excellent. We don't cook with a lot of salt. Used low sodium broth and turkey sausage (mild). There was plenty of flavor and did not need to add any salt at end. Hubby took one bite and said, you have to make this again - even though dinner was delayed. Cooking time was about 45 mins longer than stated (total about 2 hrs) and I used another cup of broth - and could have probably used an additional half cup beyond that. So, be aware you may need to adjust for your crockpot - allow for plenty of extra cook time and add extra liquid at 2nd or 3rd stir. Looking forward to lunch tomorrow (leftovers!).
kristin boston 2 years ago
really good!! too some prep work, you can't have this cook all day while at work but prefect for a Sunday meal! And my picky 17 y/o son loved it too!! will definitely make it again!
Shane G. 2 years ago
So good! Struggling to stop eating
Ile Newkam 2 years ago
This turned out really well. It was flavorful and easy to make. I made it for my husband and myself. It produced enough servings for at least 2 more dinners. Should be an easy cooking week this week!
Robynne W. 2 years ago
I was very nervous about this one as i have never cooked risotto or butternut squash. Wow, it turned out super delicious! I followed the recipe except had to add 10 minutes of cook time to the risotto, so it cooked for an hour and a half rather than an hour and twenty minutes. Husband LOVED it!
Emily N. 2 years ago
This recipe is a great starting point for a meal, but risotto in the slow cooker is risky because different makes and models of slow cookers operate at different temperatures. This took an extra hour of cooking time and about a cup of extra liquid for the rice to soften in my slow cooker. Roasting the butternut squash in the oven and adding it at the end with the spinach would keep the squash from disintegrating into the risotto., and it would add more flavor. Chopped mushrooms would be nice in this, too. Our dinner was late because of the extra cooking time required, but the whole family enjoyed it.
King & Lord Master 2 years ago
Okay, a few notes. 1. I didn't have the 4.5 cups of chicken broth. I had 3.5 and compensated with water for the remaining. 2. Not really sure how many pounds of sausage I used but it was probably over a pound. 3. I didn't have the 3-4 cups of spinach, no compensation. 4. I was shy on the Parmesan cheese. 5. I used acorn squash instead of butternut. Our butternut was on the way out. The setup of the ingredients wasn't crazy. Some dicing and chopping. The time allotted on the recipe was pretty spot on. The final product was a 7 out of 10 where 10 was the best. Because of the lack of Parmesan to offset the chicken broth, the chicken broth was fighting the taste of the sausage. The product is sticky, because of the type of rice but worth it for a weekend meal. Start to finish is about 2 hours.
Chris 2 years ago
I ended up with too much liquid. I followed the recipe exactly except substituted the squash for mango 🤐
Judy M. 2 years ago
Delicious! Prepared as per instructions and had everyone raving. Need to double this next time so there's leftovers for lunches!