5-ingredient bacon and egg risotto
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
frying pan, pot, cutting board, knife, spatula, cooking spoon, ladle
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How-To Videos
How to chop green herbs
The perfect fried egg
Nutrition per serving
Step 1/ 4
- 75 g bacon
- 15 g chives
- 700 ml chicken stock
- 2 eggs
- butter
- salt
- pepper
- frying pan
- pot
- cutting board
- knife
- spatula
Roughly chop bacon. Finely chop chives. Heat chicken stock over medium-low heat in a pot. Fry eggs over-easy in a little butter in a frying pan. Season with salt and pepper and set aside.
Step 2/ 4
- 200 g risotto rice
- pot
- cooking spoon
In a separate pot over medium-high heat, fry bacon until crispy. Remove from the pot, leaving the fat in the pan. Add the risotto rice and sauté for approx. 2 min.
Step 3/ 4
- butter
- salt
- pepper
- ladle
Add warmed chicken stock to the rice, one ladleful at a time, adding more only when the added stock has been absorbed. Stir constantly. Once the rice is cooked or all of the chicken stock has been used up, remove the risotto from the heat and stir in butter to taste. Season with pepper and stir in most of the chives and half the crispy bacon.
Step 4/ 4
Divide evenly between two bowls or plates. Top each with an egg and sprinkle with remaining bacon and chives. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
