Good Morning Lovelies, 

The first time I ever went to Dublin, I was introduced to the delights of a good risotto. A butternut squash one to be exact. Ever since, I have remembered the way it tasted and don’t think I could ever trust another making me it again in case it wasn’t as nice. 

Thinking about this dish makes me feel all warm and cosy inside. Something we all need to sense during the cold weather that November brings with it. Therefore, I thought I would blend two dishes together with this super easy slow cooker risotto, which merges the meaty goodness of sausages into a butternut risotto. 

Giving it that sausage and mash type feel, once you try this you won’t ever turn back. It is autumn goodness in every way…

Ingredients

One Cup of Arborio Rice

Three Cups of Chicken or Vegetable Broth

One Small Peeled and Diced Butternut Squash (Or Two Cups Frozen)

Four Sliced Sausages

One Small Chopped Onion

Two Tablespoons of Butter

Salt & Pepper To Taste

½ Cup of Grated Parmesan Cheese

Tools

A Frying Pan

A Mixing Spoon

A Slow Cooker

Method

1. To start, grab a frying pan and saute the sausages and onion in the butter until lightly browned. 
2. Once ready, add the rice, butternut squash, broth, onions and sausages into the slow cooker and stir until well combined. 
3. Cover the mixture with the slow cooker lid and cook on low for two to three hours. Make sure to give it a stir halfway through to make sure the rice is tender and creamy. 
4. Before you serve the risotto, add and mix in the parmesan cheese and salt and pepper. 
5. When ready, dish up and enjoy with extra vegetables on the side or warm doughy bread sticks!

This dish is so easy to make and absolutely lovely! Autumn has never tasted so good lovelies! 

Joey X