Cinnamon Apple Breakfast Risotto

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

Ingredients

1/2 cup butter or canola oil 4 Granny Smith apples, diced 1 1/2 tsp. cinnamon 1/4 tsp. salt 1/2 cup dark brown sugar 1 tsp. Gluten Free vanilla extract 1 1/2 cups Arborio rice + 4 cups apple juice (slow cooker method) OR 2 1/2 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