5-ingredient bacon and egg risotto

Based on 18 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
75 g bacon
eggs
200 g risotto rice
15 g chives
700 ml chicken stock
butter
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • pot
  • cutting board
  • knife
  • spatula
  • cooking spoon
  • ladle

Nutrition per serving

Cal
799
Protein
34 g
Fat
60 g
Carb
31 g
  • Step 1/4

    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.
    • 75 g bacon
    • 15 g chives
    • 700 ml chicken stock
    • 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

    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.
    • 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

    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.
    • 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!

    Divide evenly between two bowls or plates. Top each with an egg and sprinkle with remaining bacon and chives. Enjoy!