Slow Cooker Beet Green Risotto

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!

Prep:15 mins

Cook:1 hr 55 mins

Total:2 hrs 10 mins

Servings:4

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

Directions

• 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.
• 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.

Note:

Substitute Romano cheese for the Parmesan if preferred.

Credit to: allrecipes