How to Cook Appetizing Bacon and egg risotto

Bacon and egg risotto. 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 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. You can have Bacon and egg risotto using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Bacon and egg risotto

1. It's 2 tbsp of olive oil (roughly).
2. It's 1 of medium yellow onion.
3. It's 3 oz of diced bacon.
4. It's 2 cups of arborio rice.
5. You need 1 cup of white wine.
6. Prepare 1 cup of tomato purée.
7. You need 4 cups of stock.
8. It's 1/2 cup of plain Greek yogurt.
9. You need 1 tbsp of butter, sliced.

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.

Bacon and egg risotto step by step

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..

Share your pictures with us using the hashtags #britstagram and #iamcreative. You'll love this risotto topped with eggs. We love our eggs, so today we're elevating them to the prominent position of risotto topper. Usually considered quite a sophisticated meal, this risotto has been dirtied down with fried bacon and eggs — unrefined it may be, but trust us — you will love. British and Italian favourites combine in this creamy and comforting risotto recipe by Diana Henry.