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    Home / Recipes / Recipes / Dairy Free

    Cinnamon Apple Breakfast Risotto

    May 25, 2011 · Leave a Comment

    Cinnamon Apple Breakfast Risotto
    Dairy FreeKid ZoneMain Dishes

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    Make this Cinnamon Apple Breakfast Risotto in the slow cooker or on the stove top - either way, it's delish!

    • Yield 6 servings
    • |
    •  

    Ingredients

    ½ cup butter or canola oil

    4 Granny Smith apples, diced

    1 ½ tsp. cinnamon

    ¼ tsp. salt

    ½ cup dark brown sugar

    1 tsp. Gluten Free vanilla extract

    1 ½ cups Arborio rice + 4 cups apple juice (slow cooker method) OR 2 ½ cups cooked & cooled Arborio rice (stovetop method)

    Sliced almonds or walnuts, dried cranberries , milk or non-dairy milk, optional

    Directions

    Slow Cooker method:

    In a large non-stick pan, heat butter or oil. Add apples, cinnamon and salt, cooking until juices begin to release from the apples (about 5 minutes). Pour apples into slow cooker. Add the rice and stir to blend. Top the rice mixture with brown sugar, apple juice and vanilla.  Cover and cook on high for 2 hours or low for 5 hours, or until the rice has absorbed all the liquid.

    Stove Top method:

    In a large skillet over medium-high heat, melt butter or warm oil.  Add brown sugar, cinnamon, vanilla and salt, stirring constantly. Once a thick caramel has formed (about 3-5 minutes), add apples to the pan and lower heat to medium. Cook apples until they begin to release juices, about 3 minutes. Add cooked rice and stir to warm through.  Serve immediately.

    Top with nuts, cranberries and milk if desired.

    Recipe Courtesy: Chef Benjamin Brandt of the Vineyard Restaurant

    « Dairy, Egg & Nut Free Chocolate Chip Muffins
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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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