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Apple-Cranberry Breakfast Risotto

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Total Time
Prep: 15 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Elizabeth King, Duluth, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 08, 2023

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

Test Kitchen Approved

Apple-Cranberry Breakfast Risotto

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Yield: 10 servings
Prep: 15 min
Cook: 3 hours
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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
Text Ingredients

Directions

  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.
  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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