Apple-Cranberry Breakfast Risotto Recipe

Apple-Cranberry Breakfast Risotto Recipe
Apple-Cranberry Breakfast Risotto Recipe photo by Taste of Home
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Apple-Cranberry Breakfast Risotto Recipe

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It may sound odd but this is delicious-the cranberries and apples are tart enough to balance the sweetness in this hearty dish.—Betsy King, Duluth, Minnesota
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours

Ingredients

  • 1/4 cup butter, cubed
  • 1-1/2 cups uncooked arborio rice
  • 2 medium apples, peeled and chopped
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 cups 2% milk
  • 2 cups unsweetened apple juice
  • 1 cup dried cranberries

Directions

Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice.
Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. Stir in cranberries during the last 15 minutes of cooking. Yield: 10 servings.
Originally published as Apple-Cranberry Breakfast Risotto in Taste of Home Christmas Annual Annual 2017, p81

  • 1/4 cup butter, cubed
  • 1-1/2 cups uncooked arborio rice
  • 2 medium apples, peeled and chopped
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 cups 2% milk
  • 2 cups unsweetened apple juice
  • 1 cup dried cranberries
  1. Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice.
  2. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. Stir in cranberries during the last 15 minutes of cooking. Yield: 10 servings.
Originally published as Apple-Cranberry Breakfast Risotto in Taste of Home Christmas Annual Annual 2017, p81

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