Apple-Cinnamon Breakfast Risotto Slow Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 3 hours
Servings
6
Ingredients:
  • 1/4 cup (1/2 stick) butter
  • 4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored and cubed
  • 1 ½ teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 ½ cups uncooked Arborio rice
  • 1/2 cup packed dark brown sugar
  • 4 cups apple juice, at room temperature*
  • 1 teaspoon vanilla
  • Optional toppings: dried cranberries, sliced almonds and/or milk
Instructions:
  1. Coat inside of Crockpot™ slow cooker with nonstick cooking spray. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt; cook and stir 3 to 5 minutes or until apples begin to release juices. Remove to Crockpot slow cooker.
  2. Add rice; stir to coat. Sprinkle brown sugar evenly over top. Add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls; top as desired.
Breakfast
American
Pasta/Rice/Grains
Slow Cooker