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.
Why we love this recipe
We’ve had this creamy, comforting bacon and egg risotto for supper more times than I can count, because not only is it the most warm and soothing bowl of deliciousness, but we always seem to have all the ingredients on hand.
Bacon (of course), eggs, rice, chicken broth, butter, cheese, WINE. With all those fabulous things coming together, it has to be good. And it is!
Here’s how to make this recipe
STEP 1: One of the things I love best about this recipe is that you are going to start out by cooking the bacon, and once it is done, scoop it out and set it aside, but leave those drippings in the pot. Meaning that the risotto is going to be infused with a subtle but glorious flavor from those bacon drippings. Oh yes.
STEP 2: Add some arborio rice to the pan and stir it around, and then pour in a little wine and let it simmer for a couple of minutes.
STEP 3: Start adding chicken broth in half cup amounts, letting the rice absorb the broth and adding another half cup once it starts looking dry.
PRO TIP: Now, there are various theories on how to cook risotto, and I know one of them is that you have to stand at the stove and stir it for the whole time that it takes the rice to cook.
I am on the other side of the risotto-cooking fence. I add the liquid in increments the way you are supposed to, but I find that giving it a stir now and then works just fine.
It also frees me up to make the other critical part of the recipe, which is the poached egg.
STEP 4: Poach those eggs! I used to suffer from poached egg fear, until I gathered my courage and figured out that making poached eggs is a snap. Here is my guaranteed to be perfect poached eggs recipe, and I promise you too will be a poached egg expert.
STEP 5: Once the rice is tender, stir in some butter, some parmesan cheese and that bacon. Now all that’s left to do is to slip an egg into each bowl of risotto, gently break the egg so it melts into the rice and grab your spoon.
Once the risotto is tender and the eggs are poached, all that’s left to do is to slip an egg into each bowl of risotto, gently break the egg so it melts into the rice and grab your spoon.
Want to round out your meal?
With everything savory going on in this dish, we love our Mimosa Fruit Salad on the side. If you would rather add in some veggies, try some Creamy Whipped Carrots, or this cheerful Green Bean and Cherry Tomato Salad.
And since we never leave out dessert, how about a slice of good old-fashioned Coca-Cola Cake for the end of a delightful meal? Or if you are doing this for brunch, some Orange Juice Crumb Cake should hit the spot.
Happy sigh.
Other risotto recipes we love
Could you leave us a review?
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PrintBacon 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!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 8 slices bacon, cut into 1/2 inch pieces
- 1 1/2 cups arborio rice
- 3/4 cup white wine
- 5 cups chicken broth (I like the Pacific and Imagine boxed variety)
- 6 eggs
- 3 tablespoons chopped parsley, plus extra for garnish
- 1 tablespoon butter
- 1/4 cup freshly grated Parmesan cheese, plus extra for garnish
Instructions
- Heat oil in a large saucepan and add bacon. Cook until bacon is crisp, then remove with a slotted spoon and drain on paper towels. Set aside.
- Add rice to the pan and stir for a minute or two. Add wine and simmer for 2 minutes.
- Now start adding the broth ½ cup at a time, letting the rice absorb each half cup of broth before you add the next one. Stir from time to time. This should take about 25-30 minutes.
- While the risotto is cooking, poach the eggs by bringing a large deep skillet of water to a simmer. Crack each egg into a small bowl, then gently slip each one into the water. Cover the skillet, move the pan to a cool burner and let the eggs sit in the water for exactly four minutes. Then scoop them out with a slotted spoon and put them on a plate.
- Back to the risotto: when the rice is cooked, stir in the butter, bacon, chopped parsley and cheese. Taste and add salt and pepper as needed.
- Divide the risotto among 6 bowls and top with a poached egg, and garnish with a little more cheese and parsley. Break the egg so the yolk spreads into the risotto.
- Serve at once. Be very happy!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Karen (Back Road Journal) says
I do something similar with pasta but have never thought about risotto…love the idea!
Thanks Karen! I do this with pasta as well (because we can’t have enough bacon and eggs!) – hope you love the risotto as much as we do. :)