BREAKFAST RISOTTO
Provided by Veronica Chambers
Categories Rice Breakfast Brunch Sauté Quick & Easy Parmesan Sausage Parsley Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.
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Mouse Head
[email protected]This is a delicious and easy breakfast recipe. I love that it's a savory dish that's still light and fluffy.
Shahriar Iqbal
[email protected]This breakfast risotto is a great way to use up leftover rice. It's also a great dish to serve for brunch or lunch.
Graesyn baldridge
[email protected]I'm not a huge fan of risotto, but this breakfast version is a game-changer. The rice is cooked perfectly, and the combination of eggs, Parmesan, and herbs is divine. I love that it's a savory dish that's still light and fluffy. I will definitely be
Fazilat Sabirjanova
[email protected]This breakfast risotto is a lifesaver on busy mornings. It's so quick and easy to make, and it's always a hit with my family. I love that it's a savory dish that's still light and fluffy. I usually add some chopped vegetables, like spinach or zucchin
Patricia F.
[email protected]This breakfast risotto is a delicious and hearty way to start your day. The rice is cooked perfectly, and the eggs and cheese add a richness and creaminess that is simply irresistible. I love that it's a savory dish that's still light and fluffy. I w
Foday Sesay
[email protected]I love this breakfast risotto! It's a great way to use up leftover rice, and it's so easy to make. I usually add some chopped vegetables, like spinach or zucchini, to bulk it up. It's also a great dish to serve for brunch or lunch.
Nehemia Stephanus
[email protected]This was my first time making risotto, and I was pleasantly surprised at how easy it was. The recipe is well-written and easy to follow. The risotto turned out perfectly, and it was so delicious. I will definitely be making this again.
Bd Abdul
[email protected]I'm not usually a fan of risotto, but this breakfast version is a winner. The rice is cooked perfectly, and the combination of eggs, Parmesan, and herbs is divine. I love that it's a savory dish that's still light and fluffy. I served it with a side
Raees Ahmad
[email protected]This breakfast risotto is a great way to start your day. It's hearty and filling, but it's also light and fluffy. The flavors are amazing, and the rice is cooked perfectly. I love that it's a savory dish that's still light enough for breakfast. I wil
Inam345inam345 Ullah
[email protected]I was looking for a new breakfast recipe, and I came across this one for breakfast risotto. I was intrigued, so I decided to give it a try. I'm so glad I did! The risotto was delicious and very easy to make. I followed the recipe exactly, and it turn
Helena Greyling
[email protected]This breakfast risotto is a game-changer. It's so easy to make, and it's a great way to use up leftover rice. I love that it's a savory dish that's still light and fluffy. I've made it several times now, and it's always a hit with my family and frien
LORENA POPOCA
[email protected]I've never thought of making risotto for breakfast before, but I'm so glad I tried this recipe. It's a delicious and hearty way to start the day. The rice is cooked perfectly, and the eggs and cheese add a richness and creaminess that is simply irres
Steven Strong
[email protected]Breakfast risotto? Yes, please! I love the idea of a savory breakfast porridge, and this recipe delivers. The arborio rice is cooked to perfection, and the combination of eggs, Parmesan, and herbs is divine. I added some chopped spinach and sun-dried