Slow Cooker Apple-Cinnamon Risotto
- Servings : 6
- Prep Time : 10m
- Cook Time : 2:00 h
- Ready In : 2:10 h
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- 4 tablespoons butter
- 1½ pounds (750g) apples,peeled,cored and cubed into small cubes
- 1/4 teaspoon ground allspice
- 1½ teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1½ cups arborio rice
- 1/2 cup dark brown sugar
- 4 cups (2 L) unfiltered apple juice
- 1 teaspoon vanilla
Grease inside of 4½-quart(4½l) slow cooker with nonstick cooking spray. Set slow cooker aside.
In a large nonstick skillet,melt butter over medium-high heat. Add cubed apples,cinnamon,allspice and salt. Cook,stirring occasionally until apples begin to release juices(about 3-5 minutes). Transfer apple mixture to slow cooker.
Add rice and stir well to coat. Sprinkle brown sugar evenly over top. Add apple juice and vanilla.
Cover slow cooker and cook on high-heat setting until liquid is absorbed (about 1½-2 hours). Ladle slow cooker apple-cinnamon risotto into bowls. Serve hot.