Sunday, December 6, 2015

Cinnamon & Apple Breakfast Risotto

There's nothing like starting off a lazy weekend morning with the aroma of apples and cinnamon in the air.  I saw a risotto commercial a few weeks ago and thought why couldn't a risotto be made for breakfast...hence my morning mission today.  I had a some apples in the crisper and a box of golden raisins on hand for holiday baking so I borrowed some of each.  Remember to heat the apple juice and milk before adding to the rice to keep the rice cooking.





Cinnamon & Apple Breakfast Risotto

1 tbsp butter
1 cup arborio rice
1 1/2 cups apple juice
2 cups milk
1 apple, peeled and thin sliced
1/4 cup golden raisins
2 tbsp honey
1/2 tsp cinnamon
1 pinch of salt
1 pinch of nutmeg

Melt the butter in the bottom of a large saucepan.  Add in rice, stir and cook for a couple minutes.  Stir in the sliced apple and 1 cup apple juice.  Cook until the juice is absorbed.  Add in the additional 1/2 cup of heated juice.  Next start adding in the milk in 1/2 cup measures, stirring and cooking until it's absorbed.  Add in the raisins, honey, salt and spices.  Keep cooking until the rice is tender.  It will take about a half hour.