Risotto is not just for dinner anymore – this breakfast risotto features bacon, eggs and artichoke hearts! Full of flavor and perfect for any meal.
It’s Christmas Eve! And whether you celebrate today or tomorrow, somewhere in the holiday merriment you are going to want a festive breakfast that gives you some delicious strength for the unwrapping and oohing and aahing and possible a trip or two to the mall to exchange things.
And for all that, I highly recommend this breakfast risotto chock-full of creamy rice with bacon, egg and artichoke hearts. Just the right amount of easy mixed with fancy mixed with scrumptious.
One thing I have learned over the years with risotto is that you do NOT, and I mean do NOT, have to stand there at the stove stirring it continuously for 30 minutes or until your arm falls off, whichever comes first. Give it a nice stir every time you add a little more broth and I promise you and your risotto will be just fine.
Risotto is not just for dinner anymore - this breakfast risotto features bacon, eggs and artichoke hearts! Full of flavor and perfect for any meal. In the case of this risotto, this gives you a chance to cook up the bacon while the rice is cooking. Save the egg for the very end – you want it to be soft-cooked with a nice creamy yolk so that it can melt right into the risotto when everything is ready.
As for the artichoke hearts, the frozen packaged kind are just fine for this – thaw them out a few hours before you are ready to start. All of this wonderfulness is going to come together into a beautiful combination of flavors that is going to make you feel merry and bright no matter what time of year you make it.
Risotto for breakfast! Who’s with me?Print