Slow Cooker Sausage and Vegetable Risotto
Ingredients
- 4 1/2 cups low-sodium chicken broth
- 3/4 pound sweet Italian sausages, casings removed
- 3 tablespoons water
- 5 tablespoons unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 1/2 cup dry white wine
- 2 cups arborio rice (14 ounces)
- 1 medium zucchini, cut into 1/2-inch dice
- 1 tablespoon kosher salt
- 5 cups baby spinach (5 ounces)
- 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly ground pepper
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