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!
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 446 calories; protein 14.5g; carbohydrates 62.6g; fat 12.1g; cholesterol 38.5mg; sodium 1504.3mg.
The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.
One make sure is also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .
