As an Amazon Associate I earn from qualifying purchases.
Risotto is Italian comfort food and can be quite affordable. Â With a slow cooker, this is a VERY easy recipe to make! Like, two-step easy!
It turns out I’m not actually a fan of risotto but I did not learn this until making it and eating it. So, there you go. I’m using a 5-quart slow cooker in this recipe, so keep that in mind. I’m being extra cognizant of my food dollar choices so I’m including how much I spent on this recipe. I ended up getting a good deal on organic kale, but had cheaper, non-organic kale been available, I would have selected it. You can use any dark leafy green – spinach, kale, chard, collard greens, mustard greens.
This is not a recipe you can leave unattended. Plan on hanging around for the 1.5-2.5 hours needed to cook the rice thoroughly. I originally stirred every 30 minutes, but I would recommend every 15 minutes. I used too much salt, so make sure to taste test before adding (the bouillon adds a salty flavor). You could probably replace the water with vegetable broth, but I just found bouillon cubes more economical.
If you have never had risotto, be forewarned – the rice used is starchy and sticky, so the end result should be creamy and a “stickier” style of rice than, say, a longer grained white or jasmine rice. If you don’t like “creamy” rice, don’t make this recipe!
Cost (note: I purchased these items at a northern California discount supermarket)
* Arborio rice: $0.75 (for 1.5 cups), buy it in bulk if possible otherwise price is much steeper
* Organic kale: $1.47 (for a bunch, they only had organic)
* Garlic: $0.20 cents (for 5 cloves)
* Bouillon cubes: 0.33
Total: $2.75
Cost per serving: $0.46
Kale and Risotto Slow Cooker Style
Ingredients
- 1 1/2 cups of arborio rice
- 3-4 cups of water
- 4-5 cloves garlic, chopped
- 2 cubes of vegetable or chicken-flavored (vegan) bouillon
- Salt, to taste
- 1 bunch of kale (or any affordable greens - spinach, collards, mustard would work fine)
- 1/4 cup of olive oil
- Cooking oil
Instructions
- Add the rice, olive oil, water, garlic, bouillon to the slow cooker. Cook on high for 1.5-2.5 hours, stirring every 15-20 minutes. Taste-test approximately 1 hour in and determine if you want to add more salt (if you do, do it).
- About 15 minutes before your rice is done, saute the kale in cooking oil until bright green and slightly wilted. Serve over the rice. Eat.
Notes
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
![completed Pancit Bihon [Filipino Rice Noodles] plated on a plate against a white background](https://plantbasedonabudget.com/wp-content/uploads/2023/03/Pancit-Plant-Based-on-a-Budget-1-2-378x378.jpg)
