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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!
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
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.
Cook’s Note:
Substitute Romano cheese for the Parmesan if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 446 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat7g | 36% |
| Cholesterol39mg | 13% |
| Sodium1504mg | 65% |
| Total Carbohydrate63g | 23% |
| Dietary Fiber2g | 8% |
| Total Sugars3g | |
| Protein15g | |
| Vitamin C10mg | 49% |
| Calcium264mg | 20% |
| Iron2mg | 9% |
| Potassium292mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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