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Apple N' Cinnamon Breakfast Risotto (Gluten Free / Dairy Free)
- Servings: 4
- Prep: 10m
- Cook: 20m
Ingredients
- 1/4 cup butter (or soy margarine if dairy free)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1 cup dry aborio rice
- Pinch of salt
- 2 Granny Smith apples (cubed or sliced thin)
- 1/4 cup brown sugar
- 2 cups apple juice (of a quality apple juice or cider)
- 1/2 teaspoon vanilla extract
- Toppings - optional (any thing you like)
- Cranberries, blueberries, toasted almonds, fresh berries, nuts & seeds, brown sugar to crumble on top
- Milk optional (almond/soy milk optional if desired)
How to Make
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Step 1: Melt the butter (soy margarine) on low heat, then turn up till butter just bubbles
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Step 2: Add the chopped granny smith apples and sautee stirring constantly for about 4 minutes.
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Step 3: Once apples appear to have released natural juices, add cinnamon, allspice, vanilla and dry rice and stir till coated (about 1 minute).
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Step 4: Add the apple juice and stir to incorporate the spices (about 1 minute).
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Step 5: Reduce heat to low.
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Step 6: Cover with a lid and keep covered for 18-20 minutes. Keep heat on low.
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Step 7: Once finished, spoon into 4 bowls and garnish with favourite toppings.
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Step 8: Drizzle with milk/almondmilk/soy if desired.
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Step 9: Enjoy!
Tips & Variations
- Medium pot with tight fitting lid
- Sharp knife
- Cutting board.
We hope you enjoy this recipe!
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