Best 3 Slow Cooker Beet Green Risotto Recipes

**Uncover the vibrant flavors and textures of Beet Green Risotto, a delectable dish that combines the earthy sweetness of beets with the creamy richness of Arborio rice. This slow-cooker recipe offers a hands-off approach to risotto making, allowing you to savor the aromatic blend of garlic, shallots, and white wine while the flavors meld and deepen. The addition of beet greens infuses the risotto with a vibrant green hue and a slightly bitter note that balances the sweetness of the beets. As the rice cooks, it absorbs the flavorful broth, creating a creamy and comforting dish that is perfect for a cozy meal. Discover the art of slow-cooker risotto and embark on a culinary journey that will tantalize your taste buds.**

**In addition to the slow-cooker Beet Green Risotto, the article also features two additional variations of this versatile dish:**

- **Classic Beet Risotto:** This traditional variation showcases the natural sweetness of beets in a creamy and flavorful risotto.

- **Roasted Beet and Goat Cheese Risotto:** This elevated version combines roasted beets, tangy goat cheese, and a touch of balsamic vinegar to create a sophisticated and elegant dish.

**Whether you prefer the simplicity of the slow-cooker method or are looking for a more hands-on approach, these recipes offer a range of options to suit your cooking style and preferences.**

Here are our top 3 tried and tested recipes!

SLOW COOKER BEET GREEN RISOTTO

Slow Cooker Beet Green Risotto image

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!

Provided by Tightropewalker

Categories Main Dish Recipes Rice Risotto Recipes

Time 2h10m

Yield 4

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 62.6 g, Cholesterol 38.5 mg, Fat 12.1 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 7.1 g, Sodium 1504.3 mg, Sugar 2.5 g

PINK RISOTTO WITH BEET GREENS AND ROASTED BEETS

Pink Risotto With Beet Greens and Roasted Beets image

This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!). Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.

Provided by Martha Rose Shulman

Time 45m

Yield 4 to 5 generously as a main dish

Number Of Ingredients 12

Ingredients

3/4 pound beets (1 bunch small), roasted
1 bunch beet greens, stemmed and washed
6 to 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio or Carnarolli rice
2 garlic cloves, minced or pressed
1/2 cup red, rose, or dry white wine
Salt
Freshly ground pepper
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)
2 tablespoons finely chopped flat-leaf parsley

Steps:

Bring the stock to a simmer in a saucepan. Season well and turn the heat to low. Stack the stemmed, washed greens and cut crosswise into 1-inch wide strips.
Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the onion. Cook, stirring, until the onion begins to soften, about 3 minutes, and add the rice and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 10 minutes.
Stir in the greens and the diced beets, and continue adding more stock, enough to barely cover the rice, and stirring often, for another 10 to 15 minutes. Taste a bit of the rice. Is it cooked through? It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Now is the time to ascertain if there is enough salt. Add if necessary.
When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the parsley. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1205 milligrams, Sugar 11 grams

SLOW COOKER BEET GREEN RISOTTO

Slow Cooker Beet Green Risotto image

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!

Provided by Tightropewalker

Categories Risotto

Time 2h10m

Yield 4

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 62.6 g, Cholesterol 38.5 mg, Fat 12.1 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 7.1 g, Sodium 1504.3 mg, Sugar 2.5 g

Tips:

Choose medium-sized beets with fresh, unwilted greens. Scrub the beets well and remove the tops, leaving about an inch of stem attached. Save the greens for the risotto.
When cooking the beets, add a splash of vinegar to the water. This will help maintain the beets' vibrant color.
To make the risotto, use a good quality Arborio rice. This type of rice is able to absorb a lot of liquid and will give the risotto a creamy texture.
Add the beet greens to the risotto towards the end of cooking. This will help them retain their nutrients and bright green color.
Serve the risotto immediately, topped with crumbled goat cheese or Parmesan cheese.

Conclusion:

Slow-cooker beet green risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beets and beet greens provide a boost of nutrients, and the risotto is creamy and flavorful. This dish is sure to be a hit with the whole family.