Slow Cooker Risotto with Italian Sausage and Butternut Squash (and newborn photos!)

Steps

1. Place chopped butternut squash into a 6 or 7 quart slow cooker. Cover and turn to high.

2. In a large skillet, crumble and brown the sausage with 3 tablespoons of water over medium-high heat until browned, about 10 minutes.

3. Meanwhile, chop the onion. Remove the sausage to the slow cooker and cover.

4. Melt 3 tablespoons of butter in the pan over medium heat (keep any drippings). When the butter is hot, add the onion and saute until translucent, about 5 minutes.

5. Add the wine and continue to cook over medium heat until the liquid is reduced by half, about 3-5 minutes.

6. Add the risotto and cook for another 2 minutes, until most of the wine has absorbed.

7. Add the chicken broth 2 teaspoons of salt, and stir until it is warm.

8. Pour the mixture into the slow cooker and stir it all together. Cover and let cook on high for 30 minutes. Stir the pot, then cover for another 30 minutes. Stir again and check to see if the risotto is tender. If not, cook for another 15-20 minutes.**

9. When the risotto is tender, turn off the slow cooker and add 2 tablespoons butter, 3/4 cup Parmesan, and 3-4 cups spinach. Stir together and let sit until the spinach wilts. Season with more salt and pepper to taste, and serve with fresh parmesan.