APPLE RISOTTO
A surprising main dish with the sharp taste of apples and cheese. The first time that I was served this by my dear friend, Claire, I couldn't get enough. I begged for the recipe, made it the next evening, and feel NO guilt over eating it all! Served with steamed asparagus and a nice crisp white wine, it is the perfect meal for friends and family.
Provided by The_Swedish_Chef
Categories Long Grain Rice
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the chicken broth in a small saucepan until boiling. Adjust the heat to a steady simmer.
- Melt 2 tablespoons of the butter in a heavy, large saucepan over low heat. Add onion and saute for 3 minutes.
- Add the rice and 1 cup of the apples; saute, stirring for 3 minutes.
- Stir in the wine and boil, stirring, until wine is reduced by half.
- Add enough hot broth (about 1/2 cup) to just cover the rice. Simmer and cook, stirring constantly, until almost all of the broth has been absorbed, about 3-4 minutes.
- Continue adding hot broth in 1/2 cup incriments, stirring constantly, until all broth is absorbed and rice is pulling away from the pan. During last 5 minutes, add remaining 1 cup of diced apples.
- Cook until creamy and center is done. Remove from heat.
- Stir in last 2 tablespoons of butter with the parmesian cheese, stir well. Serve immediately with additional cheese.
Nutrition Facts : Calories 372.9, Fat 14, SaturatedFat 8.2, Cholesterol 32.3, Sodium 795.6, Carbohydrate 48.4, Fiber 2.9, Sugar 7.6, Protein 9.4
APPLE-CRANBERRY BREAKFAST RISOTTO
Steps:
- Heat butter in a 4-quart slow cooker on high heat until melted. Add rice; stir to coat. Add apples, brown sugar, salt and spices. Stir in milk and apple juice., Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. Stir in cranberries during the last 15 minutes of cooking.
Nutrition Facts : Calories 298 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
BREAKFAST APPLE RISOTTO
Make and share this Breakfast Apple Risotto recipe from Food.com.
Provided by Andrew Collins
Categories Oatmeal
Time 52m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- on medium heat , melt butter in large saute pan. Add both apples and cook until soft.
- Stir in the rice and stir until coated and see through. Stir in apple juice and cook until absorbed.
- Stir in salt and 1/4 cup of milk at a time slowly until milk is absorbed and rice is creamy. Add raisnins.
- Top with brown sugar.
Nutrition Facts : Calories 364.6, Fat 8.3, SaturatedFat 5, Cholesterol 27.9, Sodium 149.1, Carbohydrate 63.8, Fiber 2.2, Sugar 14.7, Protein 8.8
APPLE CINNAMON BREAKFAST RISOTTO
I'm not a big fan of oatmeal or cream of wheat, but this is a great hot cereal alternative for breakfast. I eat it with a little bit of 1/2 & 1/2.
Provided by Debra Taylor
Categories Other Breakfast
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. Spray crock pot with cooking spray.
- 2. Melt butter in large skillet over med-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to crock-pot.
- 3. Add rice and stir to coat. Sprinkle brown sugar evenly over top of rice. Add apple juice and vanilla.
- 4. Cover; cook on high setting 1 1/2 to 2 hours or until liquid is absorbed.
- 5. Ladle into bowls and serve with either dried cranberries, raisins, sliced almonds or walnuts if desired.
APPLE BREAKFAST RISOTTO RECIPE - (4.5/5)
Provided by Late2Serenity
Number Of Ingredients 11
Steps:
- Place all the ingredients in your lined or sprayed crockpot. Cook on low for 8-10 hours overnight. Serve warm for breakfast, or separate out into individual containers for meal prep.
APPLE BREAKFAST WEDGES
Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
- In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
- Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
- Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.
Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 1/2 g
BACON APPLE RISOTTO
The beauty of this dish is it can be eaten for breakfast, lunch or dinner. A bit of savory, a touch of sweet and the perfect creaminess of the risotto make it a game-changer. Feel free to replace the consomme with chicken or vegetable broth if desired. You can also use white wine instead of red. -Evan Young, Studio City, CA
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Toss apples in 1 tablespoon lemon juice; set aside. In a large saucepan, heat apple juice and consomme over medium-low heat. , In a Dutch oven, melt butter over medium heat. Add onions; saute until softened and translucent, about 10 minutes. Stir in rice. Cook, stirring occasionally, until rice and onions begin to brown, 4-6 minutes., Add wine; cook, stirring, until liquid is almost evaporated, 1-2 minutes. Stir in hot apple juice mixture. Bring to a boil. Reduce heat; simmer, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in apples, salt, pepper and remaining lemon juice; cook until apples are crisp-tender, about 5 minutes., Sprinkle with bacon and Parmesan cheese.
Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 775mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 3g fiber), Protein 10g protein.
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BREAKFAST RISOTTO WITH APPLES AND RAISINS
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- Melt the butter in a large, shallow saute pan set over medium heat. Add the apples and cook for 2-3 minutes, or until slightly softened.
- Add the rice; stir so that each grain of rice is coated with butter and appears glossy. Cook for 3-4 minutes, or until the rice is mostly translucent. Stir in the apple juice and cook until it has been absorbed.
- Add 1 cup of almond milk along with the raisins, flax meal, chia seeds, and salt. Stir constantly until all the milk has absorbed into the rice. Continue this process, adding the milk 1/4 cup at a time, until the rice is creamy and soft – the whole process will take about 30 minutes.
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