Apple N' Cinnamon Breakfast Risotto (Gluten Free / Dairy Free)
November 27, 2013
Categories: Breakfast, Comfort Food, Oats, Rice, White Rice, Native American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Brunch, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Kosher Dairy more
"For those that require a gluten and/or dairy free diet, or simply just prefer it, this breakfast risotto recipe is a sure hit with friends, family and our guests... simply delicious, healthy and easy to make ... delicious anytime. Makes 4 generous helpings"
- Toppings - optional (any thing you like)
- Serving Size: 1 (197.4 g)
- Calories 294
- Total Fat - 13.9 g
- Saturated Fat - 7.8 g
- Cholesterol - 30.5 mg
- Sodium - 396.2 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 2.1 g
- Sugars - 23.8 g
- Protein - 2.2 g
- Calcium - 32 mg
- Iron - 0.6 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Melt the butter (soy margarine) on low heat, then turn up till butter just bubbles
Add the chopped granny smith apples and sautee stirring constantly for about 4 minutes.
Once apples appear to have released natural juices, add cinnamon, allspice, vanilla and dry rice and stir till coated (about 1 minute).
Add the apple juice and stir to incorporate the spices (about 1 minute).
Reduce heat to low.
Cover with a lid and keep covered for 18-20 minutes. Keep heat on low.
Once finished, spoon into 4 bowls and garnish with favourite toppings.
Drizzle with milk/almondmilk/soy if desired.
Tips & Variations
- Medium pot with tight fitting lid
- Sharp knife
- Cutting board.