Shrimp and Sausage Risotto in Your Clay Pot Cooker

Risotto Made Easy in a Clay Pot Cooker

This is a flavorful one pot meal with Italian sausage and shrimp.Growing up, my mom was notorious for one pot meal. When both my parents worked full time jobs and then had to come home to feed a family of six, it was just easier to through everything into one pan or pot and be done.

I have one upped my mom and made it even easier than that. You can toss everything into yourclay pot slow cooker, set the delay timer and when you get home dinner is done

Shrimp and Sausage Risotto

Yields about 6-8 servings

Ingredients:

• 1 pound Italian sausage, sliced
• 1 sweet onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup long grain white rice
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 3 cups chicken broth
• 1 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 pound raw shrimp, peeled and deveined
• minced parsley for garnish

Directions:

1. Combine sausage, onion, garlic, bell pepper, rice, salt, red pepper flakes, broth and wine in yourVitaClay slow cooker. Mix well.
2. Cover and cook on the “Rice” setting for about one hour. (The heat sensor in the VitaClay hot plate will turn itself off when the rice is ready.) Rice should be tender.
3. Stir in the grated Parmesan cheese and arrange the shrimp on top of the rice, tails toward the center, in one even layer. Cook for an additional 15-20 minutes until the shrimp is opaque and pink.
4. Garnish with grated Parmesan cheese, chopped parsley and serve

Cook • Nourish • Gather • Thrive

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