I made this last night and I’ll definitely be making it again because it was one of the easiest and fastest dinners I think I’ve ever made – and as an added bonus, everyone in the family ate it.
That almost never happens.
We generally have everything we need on hand, except the sausage, but I would definitely substitute regular old hot dogs if it came to it.
Now, I will tell you honestly that I don’t think this risotto is as good as a stovetop risotto, but it’s certainly simple enough to make on an easy weeknight – when you don’t want to sit in front of the stovetop stirring for an hour or more.
First, chop up your onion (and mushrooms if you are using them) and then saute in olive oil. Simple. Add your rice, and stir over low heat until translucent. Then, dump this mixture, 3 cups of chicken broth and a 1/2 tsp of salt into a crockpot and turn it on high for 1.5 hours.
While it’s cooking, slice up the sausage into little pieces and brown them a little.
Mix in the peas, sausage, parmesan cheese and butter, then cover again for another 10 minutes – and serve. Easiest. Dinner. Ever.
- 2 tbs olive oil
- 1 onion; chopped
- 1 1/2 cups Arborio rice
- 3 cups chicken broth (or vegetable broth if you want to make it vegetarian)
- 1/4 tsp salt
- 3-4 Italian sausage links (I use chicken sausage)
- 1/2 cup frozen peas
- 1/2 cup mushrooms if you like them
- 1/4 cup grated parmesan
- 1 tbs butter
- Cook the onions and mushrooms in the oil over medium heat until they're transparent, about 5 minutes. Add the rice and stir over low heat until the rice is translucent.
- Add chicken broth, salt and rice/onion/mushroom mixture to the crockpot.
- Cook on high for 1 hour, 30 minutes.
- While it's cooking, cut sausage into bite-size pieces and brown in a skillet.
- When the rice is done cooking, add the sausage, parmesan, peas and butter. Mix, and cover for another 10 minutes. Serve.