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I love savory breakfasts, and it’s hard for me to turn down anything with bacon in it.
Whether you’re going classic with a pancake platter or are mixing up some bacon chive biscuits, bacon is one thing I don’t think I can ever give up.
On the days I want a hearty breakfast, I turn to this bacon and egg risotto. It combines some of my favorite food into one creamy, luscious breakfast dish.
I recently was turned on to risotto in the Instant Pot and I might never go back to the old way.
I do think making risotto is soothing, not stressful, but when I’m hungry in the morning I’m all for quick and easy.
If you want to save time in the morning (who doesn’t), you can cook your bacon the night before.
I tend to bake a whole sheet pan of bacon to use for various things throughout the week. Just pop it in at 350°F and bake until crispy, which will take 15-25 minutes depending on your bacon thickness.
What kind of rice do I need for risotto?
You can also use other Italian short-grain rices like carnaroli, nano, or baldo, but arborio is the most common in the United States.
If you can’t find arborio, another medium- or short-grain rice will still work. You can even use sushi rice!
Don’t use long-grain rices like jasmine or basmati, which do not have enough starch to make a creamy risotto.
How do I cook eggs for bacon and egg risotto?
You can make your eggs however you like for this dish, though I like to make sure I’ve got a runny yolk to mix into the rice. A classic fried egg is my favorite!
Scrambled eggs won’t really work, but you could use a chopped hard boiled egg, or a soft-boiled egg. Poached eggs would also work.
Whichever kind of egg you make, it can be cooked up while the risotto cooks in the pot, so everything is ready to plate at the same time.
Can risotto be frozen?
Risotto can be frozen, but there are a few tricks to remember to reheat it.
The creamy texture is what you’re going for with risotto, and freezing it can make the rice hard and overall texture grainy.
Reheated risotto will not taste quite the same as fresh from the pot, whether you store in the freezer or the fridge.
Freezing the risotto flat in a resealable bag will make it easier to reheat, but you can also freeze in portion-size blocks. Thaw in the refrigerator overnight, if you can.
For the best texture, heat some broth in a saucepan and add the thawed or refrigerated risotto. Break up the risotto as it warms, adding extra broth as needed to keep it from being too dry.
Because reheating frozen risotto can take nearly as much time as cooking a batch in the Instant Pot, I recommend cooking fresh each time!
Still want a super-fast sweet breakfast? Try my Chunky Monkey Smoothies instead, but be sure to put this risotto on your brunch menu!
Bacon and Egg Risotto
- 3 slices bacon, chopped
- 1/3 cup chopped onion
- 3/4 cup arborio rice
- 3 tablespoons dry white wine
- 1 1/2 cups chicken broth
- 2 eggs
- 2 tablespoons grated parmesan cheese
- Salt and pepper, to taste
- Chives, for garnish
- Turn your pressure cooker to “sauté” and add the bacon. Cook until fat starts to render and bacon is crisping, about 5 minutes.
- Stir in the onion and cook 2-3 minutes more. Stir in the rice and sauté 1 minute.
- Pour in the wine and stir, scraping up any bits from the bottom of the pan. Once the wine has been absorbed, pour in the chicken broth, stir, and place the lid on.
- Make sure the valve is set to “seal”, and change setting to Manual. Set the timer for 5 minutes.
- Once the rice has been brought to pressure, cook the eggs to your liking, such as sunny side up, over easy, or poached.
- When the rice is done cooking, release the pressure and remove the lid. Stir in the Parmesan and salt and pepper.
- Divide between two plates, add the cooked egg, and sprinkle with chives.