Breakfast Risotto -- Thank You, Crock Pot Fairies

Brittny Drye

Breakfast RisottoFor most of us, mornings aren't our favorite time of the day (unless you're one of those strange folks who can spring out of bed with the energy that would challenge a 5-year-old on a sugar high).

We're rushing around (where did I put my wallet?!) and are doing well if we manage to hit the brew button on our coffee machine.

Oh yeah, and somehow we're supposed to fit breakfast into that 30-minute mad dash.

Fry up an egg? Ha! Make a waffle? Yeah right! Spoon a delicious helping of already-made breakfast berry risotto into a to-go cup? Now we're talking. Just make it in your Crock-Pot the night before, and come morning, voila! Breakfast is served. It's like little fairies tolled away in your kitchen while you were sleeping.

1/4 stick butter
1 1/2 cups risotto rice (you can use other types but risotto has the creamiest results)
3 apples (chopped)
1 1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/3 cup brown sugar
2 cups juice (apple or orange)
2 cups milk
Dried cranberries

Melt butter, then add rice, coating thoroughly. Add the apples and spices. Stir in the liquids. Cover and cook on high for 4-5 hours or on low for 6.

Stir in dried cranberries and sweeten with a sprinkle of brown sugar. Serve.

Now that's a good start to the day!


Image via basykes/Flickr

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