Breakfast Risotto Recipe

Name: Breakfast Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg yolks; 1/4 teaspoon lemon juice; 1/8 teaspoon hot pepper sauce; 1/2 cup melted butter; 1 tablespoon olive oil; 1/2 cup leek finely chopped; 6 cups chicken stock; 2 cups arborio rice; 6 eggs; 1/4 cup shredded Parmesan cheese optional; freshly ground black pepper

Servings: persons

3 egg yolks
1/4 teaspoon lemon juice
1/8 teaspoon hot pepper sauce
1/2 cup melted butter
1 tablespoon olive oil
1/2 cup leek finely chopped
6 cups chicken stock
2 cups arborio rice
6 eggs
1/4 cup shredded Parmesan cheese optional
freshly ground black pepper

1
Place eggs, lemon juice and hot pepper sauce in blender. Pulse 2-3 times on speed 1 (mix). With the blender running on speed 2, slowly add butter until frothy. Keep warm until ready to use.
2
Place stock in saucepan on back burner over low heat.
3
Heat olive oil in medium stockpot over medium-high heat. Add leek and saute until it begins to become translucent, 2-3 minutes. Add rice and saute, stirring constantly 1-2 minutes. Add stock, 1 cup at a time and simmer until it absorbs, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently. Cook until all broth is absorbed and rice is creamy, but al dente. Keep warm.
4
Coat skillet with cooking spray. Cook eggs two at a time to desired doneness.
5
Divide risotto between 4 bowls. Top each bowl with an egg and top with hollandaise, parmesan cheese and black pepper. Serve immediately.

1512

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 egg yolks, 1/4 teaspoon lemon juice, 1/8 teaspoon hot pepper sauce, 1/2 cup melted butter, and more.

Yes, Breakfast Risotto falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Risotto

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