Slow Cooker Beet Green Risotto recipe

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Ingredients

2 tablespoons butter
1 small onion, finely chopped
3 bunches beet greens, stems chopped and leaves finely sliced
½ cup dry white wine
1 ¼ cups Arborio rice
3 ¾ cups chicken broth
1 cup freshly grated Parmesan cheese

Nutrition Info

446.4 calories
carbohydrate: 62.6 g
cholesterol: 38.5 mg
fat: 12.1 g
fiber: 2.1 g
protein: 14.5 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1504.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium heat. Saute onion until softened, about 3 minutes. Add beet stems, saute for 1 to 2 minutes. Add white wine and cook, stirring constantly, for 1 minute. Add rice and stir until it begins turning translucent, about 2 minutes.

  2. Scrape rice and onion mixture into a slow cooker. Set slow cooker on High. Add beet greens and broth. Cover and cook until rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

A great way to use beet greens in a risotto, without all the stirring! Thanks to 'A Veggie Venture' and 'Desperation Dinners' for the two recipes that inspired me!

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