Crock Pot Mondays – Butternut Squash and Italian Sausage Risotto

Butternut Squash and Italian Sausage Risotto

Ingredients

1-pound mild Italian sausage
3 tablespoons water
3 cups chopped butternut squash (one-inch pieces)
5 tablespoons butter, divided
1 medium onion, chopped
1/2 cup dry white wine
2 cups (or 14 ounces) brown rice, unprepared
4 1/2 cups chicken broth
2 tablespoons salt
3/4 cups Parmesan cheese
3/4 cups baby spinach
Salt and pepper, to taste

Directions

1. In a large skillet, crumble and brown the sausage with water over medium-high heat for about ten minutes, until browned.
2. In a large slow cooker, add browned sausage, butternut squash, three tablespoons of butter, onion, white wine, brown rice, chicken broth, and two tablespoons of salt. Mix, cover, and cook on low for four to five hours, or until rice is tender.
3. Turn off the slow cooker and add two tablespoons of butter, Parmesan cheese, and baby spinach. Stir together and let sit until spinach wilts.
4. Season with salt and pepper to taste and add fresh Parmesan cheese before serving. Enjoy!