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Ingredients2 h 10 m servings 446
Original recipe yields 4 servings
- 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.
- 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.
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- Cook's Note:
- Substitute Romano cheese for the Parmesan if preferred.
Per Serving: 446 calories; 12.1 62.6 14.5 39 1504 Full nutrition
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