Rating: 3 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
  • 15 Ratings
Heather Meldrom

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Credit: Heather Meldrom

Recipe Summary test

hands-on:
5 mins
total:
3 hrs 10 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-quart slow cooker, combine the butter and rice; stir until the butter is melted and the rice is completely coated. Stir in the bananas, brown sugar, allspice, and salt. Stir in the almond milk and vanilla extract. Cover and cook on low for 2½ to 3 hours. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, stir ½ cup half and half into the risotto. Ladle risotto into bowls and drizzle remaining half and half over top. Sprinkle with chopped walnuts.

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Nutrition Facts

330 calories; fat 11g; cholesterol 25mg; sodium 180mg; protein 5g; carbohydrates 56g; sugars 22g; fiber 3g; iron 1mg; calcium 156mg.
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