in Dessert Recipes

Breakfast risotto from the slow cooker

updated

Spread the love

Ingredients for 6 servings:

  • 55 g butter, liquid
  • 345 g risotto rice, e.g. Arborio
  • 3 apples, pitted and diced
  • 1 ½ tsp cinnamon powder
  • 1 pinch of nutmeg, freshly grated
  • 1 tsp. clove powder
  • 75 g sugar, brown or to taste
  • 475 ml apple juice
  • 475 ml milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 9 hours; Total time approx. 9 hours 10 minutes

Spray the insert of a slow cooker with cooking spray. Pour in the melted butter. Add the rice and stir. Add the apples, spices, and sugar. Stir in the apple juice and milk. Cover the slow cooker and cook on low for 6-9 hours. Stir and season again before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetable mix with meatballs from the oven

Black spaghetti with fennel and shrimp