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