Apple Breakfast Risotto

First of all, let me apologize profusely for taking so long to post this recipe.......and for not cooking the 2 other recipes I promised last week.  It was the first week of school and I'm pretty sure I fell asleep on the couch ASAP after Ella was asleep each night.  My pregnant body is having a hard time adjusting to teaching all day!

This recipe was really good!  I was a little skeptical, but it was tasty and refreshing with the Granny Smith Apples I chose to use.  I adapted this recipe from one I found online because I thought it would be too sweet if I used all it said to use!

Here it is....

Apple Breakfast Risotto

Ingredients:

4 Granny Smith Apples, peeled and sliced

2 Cups Apple Juice

2 Cups Water

2 1/2 cups Arborio Rice

1/4 cup brown sugar

1 1/2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla (I forgot it!!!)

1/8 tsp. cloves

1/8 tsp. nutmeg

1/4 cup butter, sliced

Directions:

Add all ingredients EXCEPT the rice the night before to the liner and stir.  In the morning, add the rice and stir.

Cook on LOW for 8-10 hours.  Enjoy!

TIPS:  When I made this, I made it with only 1 1/2 cups Arborio Rice and it was way too thin.  I ended up adding 2 packets of instant oatmeal to thicken it up quickly so I could eat it before having to head back to work for Open House night.  If you prefer to do the same, it was actually pretty good!  I forgot to add the vanilla, but I think it would have given it that extra special touch, so don't forget it!