• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Dish Diary
  • Recipes
  • Dish Diary
  • Tidbits
  • About

One-Pot Apple Cinnamon Breakfast Risotto

10/11/2023 by Ume

Jump to Recipe Print Recipe

This One-Pot Apple Cinnamon Breakfast Risotto is Fall comfort in a bowl. Tart apples, cinnamon spice, and Aborio rice come together in a dish that you’ll want for breakfast, lunch, and dinner. Bonus: your home will be filled with the seasonal scent of simmering apples and cinnamon!


Toppings

Sliced almonds
Craisins or raisins
Shredded coconut
Pumpkin seeds
Chopped Walnuts
Any type of milk


One-Pot Apple Cinnamon Breakfast Risotto

Substitutions

Apple Cider – I have used packets of instant apple cider in a pinch. I have also used 100% apple juice.


One-Pot Apple Cinnamon Breakfast Risotto

Variations

Apples – Use your preferred apple! I find this recipe works well with tart apples such as Honeycrisp or Granny Smith.


One-Pot Apple Cinnamon Breakfast Risotto

Serve with

Egg Bites with Ham and Cheddar


One-Pot Apple Cinnamon Breakfast Risotto
Print Recipe

One-Pot Apple Cinnamon Breakfast Risotto

Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time2 hours hrs
Course: Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: apple, Breakfast, cinnamon, Easy, One-pot, Risotto
Servings: 6 people

Ingredients

  • 3 tablespoons unsalted butter
  • 4 cups Honeycrisp apples (about 2 large) peeled and cut into ½-inch cubes
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground pumpkin pie spice
  • ¼ teaspoon salt
  • 1½ cups Arborio rice
  • ¼ cup brown sugar
  • 4 cups 100% apple cider or juice
  • 1 teaspoon vanilla extract

Instructions

  • In a large heavy bottom or cast iron pot, melt the butter over medium heat.
  • Add apples, cinnamon, pumpkin pie spice, and salt. Cook, stirring occasionally, for 3-5 minutes until apples release their juices.
  • Add Aborio rice and stir to coat.
  • Add in brown sugar, apple juice, and vanilla. Stir to combine and bring mixture to boiling.
  • Once boiling, lower heat to medium-low. Cover and let simmer for about 1-1.5 hours. Do not stir and check the rice at the 1 hour mark. The rice is done once the liquid is absorbed.
  • Stir lightly and serve.

Notes

This dish is great warm, at room temperature, and even cold. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The texture of the apples and rice will become mushier the longer it is kept. 

Filed Under: Fall, Gluten-Free, Main Dish, One Pot/Pan, Recipes, Side Dish, Winter Tagged With: Apples, Breakfast, Fall, gluten free, Main dish, Risotto, Side Dish, Vegetarian

Previous Post: « Katsu San
Next Post: Asadero Prime »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello, Dishes!

We’re so glad you’re here! Check out our favorite recipes and dish diary entries that are updated weekly.

More on who we are.
Mysa, Ume, Kiwi + Momo

  • Facebook
  • Instagram
  • Pinterest

Latest Posts

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Chicken with Eggplant and Mushrooms

Chicken with Chinese Eggplant and Mushrooms

Simply Crepes Homespun Craft Kitchen

Simply Crepes Homespun Craft Kitchen

How to Cook a Wolf

How to Cook a Wolf

Footer

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
  • Dish Diary
  • Tidbits
  • About
  • Contact Us
  • Privacy Policy

Copyright © 2025 The Dish Diary