Slow Cooker Beet Green Risotto
Beet Green Risotto Recipe130 Mins
- 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
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.
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.