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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zanele mavhengere
[email protected]This recipe was a disaster. The risotto was mushy and the flavors didn't blend well.
FELIX STELLA
[email protected]The risotto was a bit bland. I think I needed to add more salt and pepper.
Arab Khan
[email protected]This risotto was a little too rich for my taste, but it was still good.
Esther Olatunji
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
L J (Thepoliceofficer)
[email protected]This was the perfect breakfast risotto. It was creamy, cheesy, and packed with flavor.
Jawad Bhai
[email protected]This risotto was easy to make and packed with flavor. I'll definitely be making it again.
Terry Caesar
[email protected]I made this for brunch and it was a huge success. Everyone loved it!
XRG Entertainment
[email protected]This was a great way to use up leftover rice. I added some chopped vegetables and cheese, and it was a delicious and satisfying meal.
Umar Gujjàr
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. It was so creamy and flavorful, and the addition of bacon and eggs made it a perfect breakfast dish.
Robert White
[email protected]This risotto was a hit with my family! The flavors were incredible, and the texture was perfect. I will definitely be making this again.