Apple-Cinnamon Breakfast Risotto

½ cup butter
4 medium Granny Smith apples, diced
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 ½ cups rice
½ cup packed dark brown sugar
4 cups apple juice at room temperature (or 2 cups apple juice and 2 cups water)
1 teaspoon vanilla

1. Coat slow cooker with nonstick cooking spray; set aside. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 2 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle with brown sugar; add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Top with almonds and dried cherries and drizzle with milk if desired.
Makes 6 servings
Adapted from "Incredibly Easy Gluten Free Meals" cookbook