Recipes
Bacon and scrambled egg risotto, cherry tomato, pesto & parmesan toast
| Serves |
|---|
| 4 |
Ingredients
- 2 Tbs olive oil
- 1 brown onion, peeled, finely chopped
- 1 garlic clove, crushed
- 4 rashers bacon, rind removed, diced
- 1 cup arborio rice
- 3 cups chicken stock
- 1 tblspn cream
- 2 fresh eggs
- 2 tblspns milk
- 1 tblspn grated parmesan
- 1 tblspn good-quality basil pesto
- 4 slices of Turkish or ciabatta bread
- 2 cherry tomatoes
- freshly cracked black pepper and salt, to serve
Method
- In a non stick pan heat the oil and fry onion, garlic and bacon until coloured.
- Stir in the rice, making sure well coated with oil mixture
- cook uncovered for 3 minutes
- then add stock ½ a cup at a time until the rice is cooked.
- Remove from heat add seasoning, cream and a sprinkle of the parmesam.
- In another pan cook the egg and milk mixture to scramble (you can also use poached or fried eggs).
- Spread the pesto on the Turkish bread and toast.
- Adjust the consistency of the risotto and spoon onto a plate.
- Make a small cup with the spoon to add the eggs.
- Garnish with the cherry tomato half and the pesto toast. Serve immediately.
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