Bacon and egg risotto
Bacon and egg risotto

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, bacon and egg risotto. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This easy recipe for bacon and egg risotto takes your favorite breakfast ingredients and turns them into a creamy comfort food supper! It's the ultimate version of breakfast for dinner, and a stand-by favorite in our house when we want warm and wonderful comfort food. Which is all the more reason that the risotto approximation of breakfast, replete with bacon, runny eggs, cheese Bacon and leek is one of my favourite risotto combinations and I love the idea of topping it with an egg.

Bacon and egg risotto is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Bacon and egg risotto is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have bacon and egg risotto using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Bacon and egg risotto:
  1. Get 2 tbsp olive oil (roughly)
  2. Get 1 medium yellow onion
  3. Prepare 3 oz diced bacon
  4. Take 2 cups arborio rice
  5. Take 1 cup white wine
  6. Prepare 1 cup tomato purée
  7. Get 4 cups stock
  8. Get 1/2 cup plain Greek yogurt
  9. Prepare 1 tbsp butter, sliced

Heat chicken stock over medium-low heat in a pot. Bacon and egg risotto is a wonderful savory option for breakfast or brunch. Plus it's made in the Instant Pot, so it's ready in minutes! That doesn't face a computer screen.

Instructions to make Bacon and egg risotto:
  1. Heat olive oil for about 3 minutes over medium heat in a medium sauce pot.
  2. Dice onion and add to the warm oil with bacon.
  3. Let it bubble away, stirring frequently, until the onion is tender, 4-5 minutes.
  4. Add rice and stir until the rice changes color slightly and becomes fragrant.
  5. Place stock in a separate pot and set it on a warm burner beside your risotto with a ladle in it.
  6. Add the wine to the risotto pot and stir until it is evaporated.
  7. Add tomato purée and stir until the rice is dry again.
  8. No turning back now! Add a couple of splashes of stock. Stir to clean any sticky spots from the bottom of the pan. Continue stirring, and adding broth as it dries up. This will go on for about 20 minutes. If you run out of stock, you can switch to warm water. You want to try and balance your risotto just a little runnier than you'd like to eat it. This stirring in a limited amount of liquid is the real heart of a good risotto.
  9. Taste the rice occasionally to see how it's coming along. When you're happy with the texture, add salt, yogurt, and butter and some fresh cracked pepper. Stir well. Taste, adjust to your liking, and plate.
  10. Serve garnished with a slow-cooked egg (recipe under my profile), a little pepper and olive oil, and a few leaves of thyme.

But we can all do it, especially if you've got this bacon and egg risotto to look forward to. Stir the bacon, parmesan and lemon juice through the risotto. Top with the fried eggs and roasted tomatoes. Sprinkle on a little more parmesan, chives, salt and black pepper and serve. Share your pictures with us using the hashtags #britstagram and #iamcreative.

So that’s going to wrap it up for this special food bacon and egg risotto recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!