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. Heat chicken stock over medium-low heat in a pot.

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. I'm all for a breakfast risotto although, truth. Pancetta infuses the entire risotto dish, which is then topped with a runny fried egg. You can have Bacon and egg risotto using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Bacon and egg risotto

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

Thick-cut bacon could be substituted for pancetta. Topping it off with a still-runny egg yolk is the genius step behind this recipe's success. 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.

Bacon and egg risotto instructions

Heat olive oil for about 3 minutes over medium heat in a medium sauce pot..
Dice onion and add to the warm oil with bacon..
Let it bubble away, stirring frequently, until the onion is tender, 4-5 minutes..
Add rice and stir until the rice changes color slightly and becomes fragrant..
Place stock in a separate pot and set it on a warm burner beside your risotto with a ladle in it..
Add the wine to the risotto pot and stir until it is evaporated..
Add tomato purée and stir until the rice is dry again..
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..
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..
Serve garnished with a slow-cooked egg (recipe under my profile), a little pepper and olive oil, and a few leaves of thyme..

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. 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. But we can all do it, especially if you've got this bacon and egg risotto to look forward to.