Slow-Cooker Sausage and Vegetable Risotto Recipe

A hands-off risotto recipe may seem too good to be true, but this Slow-Cooker Sausage and Vegetable Risotto is the real deal. You’ll need to set it up for success by first browning the sausage in a skillet on the stovetop, sautéing the onion, and giving the rice a preliminary round of liquid absorption by cooking it with the wine, but then magic ensues. Everything goes into the slow cooker for about an hour — you’ll need to stir it just once midway through the cook time.

How the slow cooker works to make great risotto

The slow cooker maintains a consistent, low temperature, allowing the rice to absorb the broth slowly and evenly. This process, while requiring minimal stirring compared to the stovetop method, still enables the rice to release its starches and create the creamy texture characteristic of risotto.

Why it’s important to precook the rice

In order to unlock its starch and become creamy, arborio rice needs gradual liquid absorption. By first cooking the rice with the wine on the stovetop until the wine is fully absorbed, you are jump-starting the starch layer. Plus, this prevents the rice from absorbing the broth too quickly once it’s added to the slow cooker, which would cause the rice to become gummy.

Note from the Food & Wine Test Kitchen

For the best flavor, use real Parmigiano-Reggiano instead of cheese simply labeled as Parmesan. Parmigiano-Reggiano is imported from Italy and has DOP status, which means it was produced using traditional methods from a standardized milk source without additives and aged for at least a year.

Suggested pairing

More and more wineries in California are producing Rhône-style blends, merging the power of Syrah with the fruitiness of Grenache, and often adding earthy Mourvèdre — a combination that works exceptionally well with this rich risotto.