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!
I love savory breakfasts, but they always seem to take so long. I’m not quite sure why cooking eggs feels so much more difficult than muffins, though I suspect it has to do with the order I learned how to cook.
Each morning before hopping on my computer to work, I feel like it’s all I can do to stick a waffle in the toaster and eat it while my coffee brews. I’m sure I’m not alone here, either.
It goes back to us not taking care of ourselves as we scurry around to make sure the rest of the family (or our friends, or our bosses) are tended to. Who needs food when there are deadlines, right?
Except, it’s fairly impossible to work when we’re tired or hungry or both. Sure, we can work, but considering what comes out of a sleep-deprived hangry session, I’m guessing everyone else would prefer we just have a darn snack and nap.
Can we make a vow, you gals and guys? Just as we learned way back in elementary school, breakfast is important, and we need to put it back on our priority list.
You know, that list you fill up with far more tasks you can handle in a single day. Also maybe the one where you write “shower” just so you can cross something off (or so you don’t forget).
Take a moment to actually eat breakfast. While sitting in a chair. That doesn’t face a computer screen. Crazy, I know. But we can all do it, especially if you’ve got this bacon and egg risotto to look forward to.
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.
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. Scrambled eggs won’t really work, but you could use a chopped hardboiled egg if you really want to. I’m not the breakfast police.
Still want a super-fast sweet breakfast? Try my Chunky Monkey Smoothies instead, but be sure to put this risotto on your brunch menu!
- 3 slices center cut 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.
You can make this risotto the traditional way, if you like. Simply use a sauté pan instead of the Instant Pot. Keep the broth simmering as you add it in batches, stirring as the rice soaks up the liquid.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 313Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 212mgSodium: 1306mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 17g