Apple Breakfast Risotto

*10 Ing. or Fewer *Gluten-Free *Vegetarian *Vegan–Optional

Makes 4 servings

Prep. Time: 10 minutes  Cooking Time: 8 hours  Ideal slow-cooker size: 3-qt.

Needed at Time of Preparation:

4 Granny Smith apples, peeled and sliced

2 cups apple juice

2 cups water

¼ cup brown sugar

1½ tsp. cinnamon

¼ tsp. salt

1 tsp. vanilla extract

⅛ tsp. cloves

⅛ tsp. nutmeg

4 Tbsp. butter, sliced (to keep vegan, replace with oil)

Preparation Instructions:

1.   Place all ingredients into a gallon-sized freezer bag. Smoosh it all around to combine everything well.

2.   Remove as much air as possible and seal bag.

3.   Label the bag with the information below, then freeze.”

Information for Freezer Bag:

APPLE BREAKFAST RISOTTO

Makes 4 servings  Cooking Time: 8 hours

Ideal slow-cooker size: 3-qt.

Needed at Time of Cooking:

2½ cups Arborio rice

Instructions:

1.   Thaw bag completely for 24–48 hours or more.

2.   Spray crock with nonstick spray.

3.   Add the Arborio rice into the bag and smoosh until everything is combined well. Pour the contents of the bag into the crock.

4. Cover and cook for at least 3-4 hours.

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