5-ingredient bacon and egg risotto

Based on 12 ratings

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
34g
Fat
60g
Carb
31g

Step 1/4

  • 75 bacon
  • 15 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 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!