Breakfast Risotto

A creamy, savory risotto dish with bacon, eggs, and cheese, perfect for a hearty breakfast.

Ingredients - Serves 4

Cook the bacon in a large skillet over medium heat until crispy. Remove from the skillet and set aside.
In the same skillet, add the Arborio rice and cook for 2-3 minutes, until lightly toasted.
Gradually add the chicken broth, stirring constantly, until the rice is tender and creamy, about 20 minutes.
In a separate skillet, cook the eggs to your liking.
Stir the Parmesan cheese and butter into the risotto until melted and creamy. Season with salt and pepper.
Serve the risotto topped with the cooked eggs and crumbled bacon.