5-ingredient bacon and egg risotto
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 75 g | bacon |
| 2 | eggs |
| 200 g | risotto rice |
| 15 g | chives |
| 700 ml | chicken stock |
| butter | |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- frying pan
- pot
- cutting board
- knife
- spatula
- cooking spoon
- ladle
Nutrition per serving
Cal
799
799
Protein
34g
34g
Fat
60g
60g
Carb
31g
31g
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.
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