Breakfast Risotto

4 tbsp. butter
3 small apples, unpeeled and chopped
1 1/2 cups Arborio rice
1 1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. salt
1/3 cup packed brown sugar
1 c apple juice
3 cups reduced fat milk

dried cranberries, raisins, and/or brown sugar.

In a 4 quart crockpot, melt the butter and coat the rice. Add apples, spices and salt. Add milk and juice and stir to combine. Cover and cook on high for 3 to 5 hours, or on low for 6 hours.

Yields 4-6 servings.

Based on a recipe from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking.

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2 responses

    • Yeah, only three stars. It was just so heavy… Now that I’ve had time to watch it “cure,” I’d try cooking it a little less than the recipe says. I’m not sure if that would help, but give it a try. Arborio rice is the type of rice used to prepare risotto. The package of rice I bought actually said risotto on it, larger than the part that said Arborio rice. It’s a short grain rice and generally takes a longer time to prepare than other types of rice. If you make it, let me know how it turns out!!

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