Slow Cooker Italian Sausage Risotto

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5 from 1 review

This slow cooker risotto takes just a few minutes of prep and is loaded with Italian sausage, spinach and herbs.


  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 1-pound ground Italian sausage (turkey or pork)
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried oregano leaves
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 1 cup arborio rice
  • 4 cups unsalted chicken stock
  • 4 cups fresh spinach
  • Shaved parmesan and chopped flat-leaf Italian parsley, for garnish


  1. Heat oil in large skillet to medium-high heat. Add the onion and saute 3-4 minutes, until tender. Add the Italian sausage and cook, stirring regularly, until browned, breaking it up into small pieces with a wooden spoon.
  2. Add the garlic, Italian seasoning, oregano, salt and black pepper and stir to combine.
  3. Place the Italian sausage mixture into the bowl of a slow cooker. Add the arborio rice and chicken stock and stir to combine.
  4. Cook on high 1 ½ to 2 hours or low 3-4 hours. Stir in the spinach.
  5. Taste and adjust seasoning, if necessary. Serve garnished with parmesan and parsley.


Cooking Tip: Note that this recipe will overcook easily and all slow cookers are different. Keep watch of the risotto as it cooks to be sure it has enough liquid and is not overcooking (becoming mushy).