Apple Cinnamon Breakfast Risotto (CROCKPOT)
Ingredients
- 1/4 cup butter
- 4 granny smith apples peeled, cored & diced into 1/2“ cubes (1 1/2 lbs)
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 1/2 cup Arborio rice
- 1/2 cup brown sugar
- 4 cups apple juice
- 1 tsp vanilla
- dried cranberries, sliced almonds, milk optional
Instructions
- Coat the CROCKPOT with cooking spray and set aside. Melt the butter in a large skillet over medium-high heat. Add the apples, cinnamon, allspice and salt. Cook and stir for 3 - 5 minutes. Transfer to the CROCKPOT. Add the rice and stir. Sprinkle the brown sugar evenly over the top. Add the apple juice and vanilla. Cover and cook on HIGH for 1½ - 2 hours, or until the liquid is absorbed. Top with the optional ingredients when served.
