Slow Cooker Beet Green Risotto Recipe

This slow cooker beet green risotto is a delicious and easy-to-make dish that is perfect for a hearty weeknight meal. Made with fresh and nutritious beet greens, creamy risotto rice, and flavored with garlic and Parmesan cheese, this recipe is a flavorful twist on a classic risotto. The slow cooking method allows the flavors to meld together and creates a rich and creamy texture. Serve it as a main course or as a side dish with roasted chicken or grilled vegetables.

Ingredients

• 1 bunch of beet greens
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Trim the stems off the beet greens and chop them into small pieces. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant and translucent.
3. Add the chopped beet greens to the skillet and sauté until wilted, about 5 minutes.
4. Transfer the sautéed beet greens to a slow cooker.
5. Add the Arborio rice and vegetable broth to the slow cooker. Stir well to combine.
6. Cover the slow cooker and cook on low heat for 4 hours or until the rice is tender and the mixture is creamy.
7. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
8. Serve the slow cooker beet green risotto hot, garnished with additional Parmesan cheese if desired.

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