Breakfast Risotto -- Start your day with risotto made with bacon and cheddar cheese with a poached egg on top |
Print Recipe

Breakfast Risotto with Bacon and Poached Egg

Though it's traditionally a dinner food, risotto can be enjoyed in the morning, too! This recipe for breakfast risotto combines bacon, eggs, and cheese for the ideal way to start your day.
Course: Breakfast
Servings: 4 servings
Author: We are not Martha


  • 6 strips bacon
  • 4 cups low-sodium chicken broth
  • 3 cloves garlic finely chopped
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 4 large eggs
  • 2 Tbsp vinegar, for poaching egg
  • 6 scallions, chopped
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese


  • Chop bacon into bite-sized pieces and put it in a large saucepan over medium heat.
  • Cook the bacon until it's nice and crispy and remove with a slotted spoon to a paper towel-lined plate. Leave about 2 Tbsp of oil in the pan and drain the rest. Set aside.
  • While bacon is cooking, pour chicken broth into a medium saucepan, bring to a boil, and then lower to a simmer. Leave simmering.
  • Put garlic in pan with the bacon grease and let cook for about 30 seconds to a minute over medium heat.
  • Add arborio rice to pot and cook for about one minute, until it's translucent around the edges.
  • Pour white wine in, stir, and take care to scrape the brown bits from the bottom of the pan. Let cook until wine is completely absorbed.
  • Add 1/2 cup chicken stock in, stir, and let broth absorb.
  • Continue to add broth into rice 1/2 cup at a time, stirring, and letting absorb.
  • While risotto is cooking, poach eggs by filling a large saucepan with high sides with water and vinegar and bringing to a simmer over medium heat.
  • Crack each egg into a little bowl and then slowly pour the eggs into the simmering water, one at a time.
  • Turn off the heat of the stove and let the eggs cook for about 4 minutes.
  • Remove eggs from water to a paper towel-lined plate.
  • When all of the chicken broth has been incorporated into the risotto, stir in the chopped bacon, scallions, parmesan cheese, and cheddar cheese and sprinkle with salt and pepper.
  • Serve risotto in individual bowls with poached eggs on top.