Another technique to finish off the abundance of cucumbers that grow on the vine in the summer. To turn down the heat a notch in the summer, try this chilled spicy dill cucumber soup. This soup tastes fantastic when made the day before and keeps for three days. Serve alongside some wheat crackers.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- Substitute Romano cheese for the Parmesan if preferred.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 1504 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
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!