So, today I was going to post about the new approach I’ve been taking to meal planning recently, but then I made this breakfast risotto last night and all bets were off. I knew I had to share this recipe immediately so you can all make this tomorrow morning for weekend breakfast or maybe for a Super Bowl Brunch…
Originally I intended to make this in the slow cooker, but I totally dropped the ball on preparing it Wednesday night so it would be ready to cook on Thursday. I loved the idea so I went ahead and prepared it like “normal” risotto.
Apple-Pear Breakfast Risotto
Inspired by CrockPot 365
7 c no sugar added/ unsweetened apple juice.
¼ c butter
1 ½ c Arborio Rice
1/8 t nutmeg
1/8 t ground cloves
1/8 t ground ginger
½ T cinnamon
1/3 c brown sugar
2 medium apples
- Pour apple juice into saucepan and heat over medium-low heat.
- Melt butter in stock pot.
- While butter is melting, chop up one apply. Add rice and chopped apple to stock pot. Stir to coat rice and apples with butter.
- Add ½ c of apple juice. Stir and add nutmeg, ginger, and cloves.
- Continue to add juice in ½ c increments. After each addition, stir until the liquid is absorbed into the rice before adding more juice. You do not need to stir continuously but do stir frequently.
- Between additions of juice, chopped the second apple and the pear.
- After the last portion of juice is added stir in the second apple, pear and brown sugar. Cook for 5 minutes, stirring frequently, to soften apples and pears and blend in brown sugar.
This dish was ah-may-zing. I loved it! I served it as a side dish with French toast and sausage links. The risotto itself is a bit sweet so I thought it would be a bit much as a main dish. However, that wasn’t going to stop me from bringing leftovers as my lunch.
In an effort to add a little bit of fat and protein to my leftovers, I brought along a slice of smoked gouda cheese. I had no idea if this would be any good, but I’m generally a fan of the apple-cheese combination so I figure it was worth a try. Holy ohmigod deliciousness Batman! I didn’t think this risotto could get any better, but I was wrong. Dead wrong. The smokiness of the cheese provided the perfect savory balance to the fruity sweetness. I hadn’t really been looking for a way to make this a main dish, but I found it. I don’t know how much cheese you should add to the whole thing since I just added a slice to one serving, but I would say add a little bit at a time until you get a good balance.
I also think chopping up some sausage links and mixing those in would be a great way to turn this into a sweet and savory main dish. I don’t care how you serve it, but you should definitely get on this ASAP!