Apple Cinnamon Breakfast Risotto Recipes

APPLE-CINNAMON BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl.
• Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined.
• Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes.

BREAKFAST APPLE RISOTTO

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.

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 1 1/2 to 2 hours or until liquid is absorbed.
• Ladle into bowls and serve with either dried cranberries, raisins, sliced almonds or walnuts if desired.

BACON APPLE RISOTTO

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.

CINNAMON ROLL BREAKFAST CASSEROLE WITH SPICED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place diced apples in a large skillet over medium heat with brown sugar, 1/2 cup maple syrup, 2 teaspoons cinnamon, and nutmeg. Mix together and simmer until apples are tender, 10 to 15 minutes. Drain apples and set aside.
• Meanwhile, whisk milk, eggs, and remaining 1 teaspoon cinnamon together in a bowl.
• Open 1 tube cinnamon rolls; set icing aside. Cut each cinnamon roll into 6 pieces. Place all pieces into the milk mixture and mix around until fully covered. Remove from the milk mixture and press into the bottom of the prepared baking dish.
• Evenly place spiced apples on top of the cinnamon roll layer. Open remaining tube of cinnamon rolls and repeat step 4 (cutting and coating cinnamon rolls), then press on top of the apples to form a top layer. Drizzle remaining 1/4 cup maple syrup over top.
• Bake in the preheated oven until the top is golden brown and puffy, 30 to 35 minutes.
• Heat 2 icing packets in the microwave for 5 to 10 seconds; drizzle over the casserole. Serve immediately.

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.

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 RISOTTO

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.