Monday, May 25, 2009

Slow Cooker Breakfast Risotto

I could smell the cinnamon, apple-cranberry aromas the moment I hit the stairs this morning. This was defiantly a great thing to wake-up too. The warm, creamy texture was also quite welcoming…not to mention the fact that it took so little work. I cooked mine on low for 8 hours, but you could also start it early in the morning on high for 4-5 hours and a small bowl of this would make a nice, filling, compliment to eggs, sausage/bacon, fruit, etc for brunch.

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  • 1/4 cup butter
  • 1 1/2 cups arborio rice
  • 1/3 cup brown sugar
  • 2 small apples, diced
  • 1/2 cup fresh or dried cranberries
  • 1 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 tsp kosher salt
  • 2 cups milk
  • 2 cups apple juice
  1. Spray slow cooker bowl with cooking spray (this tuff sticks!) Turn a 4 qt slow cooker to high and add the butter so it can begin to melt.
  2. Add the rice to the butter, and stir it around to coat it nicely.
  3. Add the brown sugar, fruit and spices. foodblog 027
  4. Stir in the milk and water. foodblog 029
  5. Cover and cook on high for 4-5 hours, or on low for 7-8 hours.
Recipe courtesy of Crockpot 365

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