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Slow Cooker Beet Green Risotto

Rated as 3 out of 5 Stars

"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!"
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2 h 10 m servings 446
Original recipe yields 4 servings


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  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.
  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: 446 calories; 12.1 62.6 14.5 39 1504 Full nutrition

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This was an ok way to use up some beet greens I had. I felt this could use a bit more seasoning--some garlic and herbs, perhaps--and was missing a bit of the signature creaminess you get with tr...