A lightly sweetened risotto loaded with apples and dried cherries. A delightful way to start the day, and it’s ready in under 15 minutes when you make it in the pressure cooker.
Kalyn, Kalyn’s Kitchen, also blogs at Slow Cooker from Scratch. She recently posted a recipe roundup – 20 Delicious Slow Cooker Breakfast Recipes from Food Bloggers. All 20 recipes looked delicious, but it was the Crockpot Breakfast Risotto from A Year of Slow Cooking that I decided I wanted to try first.
Slow cooker recipes are generally easy to convert to pressure cooker recipes. Making risotto in the pressure cooker is so much easier than on the stove top, and it’s still creamy and delicious. I used 1% milk so it would be lower in fat and calories, but you could certainly stir in a little cream after it was cooked to make it ever more creamy and delicious.
I knew I’d love having risotto for breakfast, but I was a little unsure how my family would react. I’m happy to report that everyone liked it and most, including me, helped themselves to seconds.
- 2 tablespoons butter
- 1 1/2 cups arborio rice
- 2 large apples, cored and diced
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 cup apple juice
- 3 cups milk (I used 1%)
- 1/2 cup dried cherries
- Heat the butter in the pressure cooker pot for 2 to 3 minutes. Stir in the rice and cook, stirring frequently, until rice becomes opaque, about 3 to 4 minutes.
- Add the apples, spices, and brown sugar. Stir in the juice and milk. Select High Pressure and 6 minutes cook time. After 6 minutes, turn off pressure cooker and use a quick pressure release. Carefully remove pressure cooker lid and stir in dried cherries.
- Serve topped with additional brown sugar, sliced almonds and a splash of milk.