Apple Cherry Breakfast Risotto

Apple Cherry Breakfast Risotto




15 min


Butter 2 tablespoons
Arborio Rice 1 1/2 cups
Large apples, cored and diced 2
teaspoons cinnamon 1 1/2
teaspoon salt 1/4
brown sugar 1/3 cup
apple juice 1 cup
milk (I used 1%) 3 cups
dried cherries 1/2 cup

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.


  1. 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.
  2. 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.
  3. Serve topped with additional brown sugar, sliced almonds and a splash of milk.


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