Taste of Home
Apple-Cranberry Breakfast Risotto
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 10 servings.
Cranberries and apples are tart enough to balance the sweetness in this hearty dish that's fun for an after-presents breakfast on Christmas morning. —Betsy King, Duluth, Minnesota
Ingredients
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1/4 cup butter, cubed
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1-1/2 cups uncooked arborio rice
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2 medium apples, peeled and chopped
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1/3 cup packed brown sugar
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1/4 teaspoon kosher salt
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1-1/2 teaspoons ground cinnamon
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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3 cups 2% milk
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2 cups unsweetened apple juice
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1 cup dried cranberries
Directions
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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.
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2.
Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway through cooking. Stir in cranberries during the last 15 minutes of cooking.
Nutrition Facts
3/4 cup: 298 calories, 7g fat (4g saturated fat), 18mg cholesterol, 124mg sodium, 57g carbohydrate (30g sugars, 2g fiber), 5g protein.
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