One-Pot Apple Cinnamon Breakfast 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.