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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