apple-cinnamon breakfast risotto

1/4 cup (1/2 stick) butter
4 medium Granny Smith apples, diced (about 1 1/2 pounds)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 cups arborio rice
1/2 cup packed dark brown sugar
4 cups apple juice, at room temperature
1 teaspoon vanilla
sliced almonds and dried cherries (optional)
milk (optional)

slow cooker directions
1. Coat slow cooker with nonstick cooking spray. Melt butter in a large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 3 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle brown sugar evenly over top. Add apple juice and vanilla. Cover; cook on HIGH 1 1/2 to 2 hours or until all liquid is absorbed. Top with almonds and dried cherries and drizzle with milk; if desired.

Makes 6 servings

Gluten-Free Info:
It's good to get to know different kinds of rice to add variety to your gluten-free cooking. Arborio rice, a short grain Italian variety, is preferred for risotto. Arborio is a high starch grain. The release of some of this starch into the cooking liquid contributes to risotto's creamy texture.

dairy-free variation:
replace butter with dairy-free margarine

source: The Gluten-Free Bible