Who doesn’t like breakfast for dinner—or risotto for that matter? Here’s a take on the creamy grain with bacon, eggs, and a bunch of kale to make it a bit healthier. The combination of leafy greens and crisped bacon make for a savory spoonful—or ten.
For the bacon and kale risotto:
For the fried egg:
For the bacon & kale risotto:
Place the bacon in cool skillet set over medium-low heat. Cook, allowing the fat to slowly render out of the bacon, for 8-10 minutes, or until crisp. Remove the bacon and let drain on a paper towel. Discard all but 3 tablespoons of the rendered fat. Bring the vegetable stock or water to a simmer in a small saucepan set over medium-high heat. Reduce heat to low to keep warm.
Add the chopped onion to the skillet with the reserved bacon fat. Cook the onion over medium heat until soft – about 5 minutes. Add the rice to the skillet. Stir so that each grain of rice is coated with bacon fat/ onion – the rice will appear glossy. Cook the rice for 3-4 minutes, or until it is translucent. Stir in the wine, let sit for 1-2 minutes. Add 1 cup of the warm stock. Stir constantly until all of the stock has absorbed into the rice. Continue this process, adding the stock ¼ cup at a time, until the rice is creamy and soft – the whole process will take about 20 minutes. Crumble the bacon. Stir the bacon and kale into the risotto – the heat from the rice will wilt the kale and it will be easier to stir in after a few minutes.
For the fried egg:
Heat the butter in a small skillet over medium-high heat. When the butter is melted, crack in the egg. Cook until the whites of the egg are just set (3-4 minutes). Serve the risotto on a plate topped with the fried egg. Season to taste with salt and pepper.
To serve, divide the risotto into four plates and top with a fried egg. Crack the yolk and mix into the risotto for amazing flavor.
Total Time: Prep,10 minutes, Cook time, 40 minutes