Slow Cooker Beet Green Risotto


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!

Prep Time:
15 mins
Cook Time:
1 hrs 55 mins
Total Time:
2 hrs 10 mins
4 servings


  • 2 tablespoons butter

  • 1 small onion, finely chopped

  • 3 bunches beet greens, stems chopped and leaves finely sliced

  • ½ cup dry white wine

  • 1 ¼ cups Arborio rice

  • 3 ¾ cups chicken broth

  • 1 cup freshly grated Parmesan cheese


  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
12g Fat
63g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 446
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 36%
Cholesterol 39mg 13%
Sodium 1504mg 65%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 15g
Vitamin C 10mg 49%
Calcium 264mg 20%
Iron 2mg 9%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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