Apple N' Cinnamon Breakfast Risotto (Gluten Free / Dairy Free)

Prep Time
Cook Time
Ready In

"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"

Original recipe yields 4 servings
  • 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

Step 1

Melt the butter (soy margarine) on low heat, then turn up till butter just bubbles

Step 2

Add the chopped granny smith apples and sautee stirring constantly for about 4 minutes.

Step 3

Once apples appear to have released natural juices, add cinnamon, allspice, vanilla and dry rice and stir till coated (about 1 minute).

Step 4

Add the apple juice and stir to incorporate the spices (about 1 minute).

Step 5

Reduce heat to low.

Step 6

Cover with a lid and keep covered for 18-20 minutes. Keep heat on low.

Step 7

Once finished, spoon into 4 bowls and garnish with favourite toppings.

Step 8

Drizzle with milk/almondmilk/soy if desired.

Step 9


Tips & Variations

  • Medium pot with tight fitting lid
  • Sharp knife
  • Cutting board.

Wayne Peters

Five stars all the way!!! This is an absolute delight of a recipe. The flavors are simply delicious and with the right selection of favorite toppings, this breakfast menu is over the top! This easily has become a top 3 breakfast recipe to impress any guest who happen to stay overnight in our home.

review by:
(28 Nov 2013)