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!
Preparation Time
15 mins
Cooking Time
1 hr 55 mins
Total Time
2 hr 10 mins
Calories
446 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
½ cup dry white wine
1 cup freshly grated Parmesan cheese
1 ¼ cups Arborio rice
3 bunches beet greens, stems chopped and leaves finely sliced
