Breakfast Risotto
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied or halved. This recipe does not make very good leftovers.
Ingredients
| 2 1/2 ounces Breakfast Sausage Links |
| 1 medium White onions (diced) |
| 1 small Red bell peppers (diced) |
| 1/2 cup Arborio rice |
| 3 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Olive oil |
| 2 large Egg(s) |
Instructions
Place a medium skillet over medium heat and add the sausage.
Cook, stirring continuously, until lightly browned.
Add the onions and cook for about 5 to 7 minutes until they begin to brown.
Add the diced peppers and cook for about 2 minutes. Stir frequently.
Add the rice and cook for one minute. Stir continuously.
Add the water, salt and pepper.
Adjust the heat until the rice is simmering. Cook for about 15 to 20 minutes, until the water is evaporated and the rice is not grainy. If you need to add more water, add it about 1/4 cup at a time.
When the rice is nearing being done, put a small skillet over medium-high heat. Add the olive oil.
When the pan is hot, add the eggs and cook to your desired doneness - sunnyside up, over easy, or scrambled.
Serve each serving of the risotto topped with one egg.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe came out of a rice dish that I had in Chile for breakfast. We don’t think about rice as a starch for breakfast, but this is a great weekend brunch dish.
I use Applegate Farms Natural Chicken and Sage breakfast sausage. We have put these to our tasters and they came out head and shoulders above any other that we have tasted. The sage flavor is great. If they are not available to you, the key is to look for a sausage that is about 100 calories in an ounce and a half. Look closely at the amount of sodium, too.