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Apple-Cranberry Breakfast Risotto

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
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    10 servings


  • 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


  • 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. 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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