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!


Recipe Summary

15 mins
1 hr 55 mins
2 hrs 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute Romano cheese for the Parmesan if preferred.

Nutrition Facts

446 calories; protein 14.5g 29% DV; carbohydrates 62.6g 20% DV; fat 12.1g 19% DV; cholesterol 38.5mg 13% DV; sodium 1504.3mg 60% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
Rating: 3 stars
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 traditional risotto. Overall, it wasn't bad, but I'm not sure that I'd make risotto in the slow cooker again. It was fun to try, but it didn't turn out like I hoped it would. Thanks for the recipe, though! Read More