Best Breakfast Risotto Recipes

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.

APPLE CINNAMON BREAKFAST RISOTTO

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

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 RISOTTO RECIPE - (4.5/5)

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.

TROPICAL BREAKFAST RISOTTO

Steps:

• Bring water with rice to a boil in medium sized sauce or soup pan on high heat.
• Once it comes to a boil, turn heat to medium low and simmer uncovered.
• stirring frequently for creaminess.
• While rice is cooking prepare rest of ingredients.
• As water is absorbed in rice add pineapple juice from can and keep cooking.
• When that is absorbed add the can of coconut milk.
• As that gets absorbed, but while still creamy, add rest of ingredients.
• Heat for another 2-3 minutes and serve when rice is tender.
• This should be still juicy and creamy without being runny.
• This is good served warm or cold.

BREAKFAST RISOTTO

Steps:

• Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.

APPLE CINNAMON BREAKFAST RISOTTO

Steps:

• Spray crock pot with cooking spray.
• 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.
• Add rice and stir to coat. Sprinkle brown sugar evenly over top of rice. Add apple juice and vanilla.
• Cover; cook on high setting 1½ to 2 hours or until liquid is absorbed.
• Ladle into bowls and serve with either dried cranberries,toasted coconut or sliced almonds if desired.
• Notes: You can use a non dairy margarine instead of butter to make this dairy free.

BREAKFAST RISOTTO

Steps:

• Melt 2 tablespoon Butter in large saucepan over medium/high heat
• Add sausages, break up with fork
• Add onion and bay leaves. Sautés until onion is translucent, about 4 minutes
• Stir In rice
• Add wine
• Boil until liquid evaporates, about 1 minute
• Add 3 cups broth and saffron, Bring to a boil
• Reduce heat to medium low simmer and stir occasionally until risotto Is tender, adding more broth if dry, about 18 minutes.
• Discard bay leaves. Mix in 1/3 cheese and parsley.
• Season with salt and pepper, serve with cheese