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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

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Total Time

Prep: 15 min. Cook: 3 hours

Makes

10 servings

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

Apple-Cranberry Breakfast Risotto Recipe photo by Taste of Home

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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

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.

Apple-Cranberry Breakfast Risotto

Ingredients

Directions

Nutrition Facts

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