I like to think of risotto as a more sophisticated version of mac and cheese; creamy, cheesy, carb-y, and comforting. It’s also a pain to make if you do it on the stovetop, but this slow cooker version (recipe below) couldn’t be simpler or more delicious. Serve with a green salad for a satisfying meal.
Traditionally, risotto is made by adding warm liquid to rice in small batches, resulting in tender grains suspended in a creamy, starchy sauce. In the slow cooker, you can add the liquid all at once and forgo constant stirring. Pre-cooking the sausage is necessary to prevent greasiness in the finished dish, but this impressive, fast, and flavorful result is well worth the effort.
Pro tip: If you don't feel like making a salad, you can add a bit of green to the risotto by stirring in 5 oz. of fresh baby spinach when you add the parmesan.