- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 bunches beet greens, stems chopped and leaves finely sliced
- 118ml dry white wine
- 34g Arborio rice
- 96g chicken broth
- 128g of freshly grated Parmesan cheese
STEP 1
Melt butter in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add beet stems; sauté 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 the rice is tender but not soupy, 1 3/4 to 2 1/2 hours. Stir in Parmesan cheese.
Products used to make this recipe
Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
View Product
Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
View Product
Submit a review