Apple-Cranberry Breakfast Risotto

Name: Apple-Cranberry Breakfast Risotto
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 servings
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

Total Time Prep: 15 min. Cook: 3 hours

Yield 10 servings

Test Kitchen Approved

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

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 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.

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

Recipe Creator