Bacon and Kale Risotto with Fried Egg

Bacon and Kale Risotto with Fried Egg
Staff Writer
Bacon & kale Risotto with fried egg.
Francesca Borgognone

Bacon & kale Risotto with fried egg.

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 10.

Click here to see Bacon: It's What's for Dinner. 

4
Servings
1628
Calories Per Serving
Deliver Ingredients

Ingredients

For the bacon and kale risotto

  • 1/4 pound thick-cut bacon
  • 4-6 cups vegetable stock or broth
  • 1/2 cup onion, finely chopped
  • 1 cup dry white wine
  • 4 cups loosely packed kale, chopped
  • 1 1/2 cup Arborio rice

For the fried egg

  • 1 tablespoon unsalted butter
  • 4 large eggs
  • Coarse salt and black pepper, to taste

Directions

For the bacon and 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 the bacon fat and onion mixture — 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, and then add it and the kale into the risotto, and cook for 2-3 minutes. (The heat from the rice will wilt the kale and it will be easier to stir in after a little.)

For the fried egg

Heat the butter in a skillet over medium-high heat. When the butter is melted, crack in the eggs. Cook until the whites of the eggs are just set (3-4 minutes). Divide the risotto on 4 plates and top each with a fried egg. Season to taste with salt and pepper.

Nutritional Facts

Total Fat
80g
100%
Sugar
32g
36%
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Carbohydrate, by difference
125g
96%
Protein
102g
100%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
61mg
6%
Fiber, total dietary
5g
20%
Folate, total
62µg
16%
Iron, Fe
4mg
22%
Magnesium, Mg
98mg
31%
Manganese, Mn
4mg
100%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
1675mg
100%
Selenium, Se
5µg
9%
Sodium, Na
1058mg
71%
Water
265g
10%
Zinc, Zn
2mg
25%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.