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