Breakfast or supper risotto

Brian Turner adds breakfast bacon and sausages to rice to create a tasty, very British risotto
By Brian Turner
Breakfast or supper risotto
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes plus 3 mins standing
  • Effort: easy



  • 1 splashes vegetable oil
  • 12 sausages, ideally tomato
  • 4 rashers smoked back bacon, cut into strips
  • 110 g unsalted butter
  • 1 onions, finely chopped
  • 350 g risotto rice
  • 1.8 litres chicken stock
  • 80 g butter, chopped
  • 80 g stinking bishop cheese, diced
  • 1 pinches black pepper
  • 2 tbsp parsley, chopped


1. Heat the oil in a frying pan and gently fry the sausages until cooked through, around 20 minutes. 2. In a separate frying pan, slowly fry the bacon until crisp. Set aside. 3. Meanwhile, melt the unsalted butter in a heavy-based saucepan, add the finely chopped onion and gently fry without colouring until softened. 4. Add the risotto rice to the onion and stir to coat each grain in butter.5. In a separate pan, bring the stock to the boil. Add a ladleful of the stock to the rice, stir and cook until the stock has evaporated. 6. Continue gradually adding the hot stock to the rice for between 15-20 minutes, until the rice is cooked.7. Meanwhile, chop the sausages into 1cm slices. After the rice has cooked for 15 minutes, add them to the risotto in pieces.8. When the rice is fully cooked, take off heat and put to one side. Add the chopped butter and diced cheese and leave to stand for 3 minutes. 9. Mix together and season with salt and freshly ground pepper. Divide among 4 serving dishes. Mix the bacon and chopped parsley together, sprinkle on top, garnish with parsley sprigs and serve.

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