Recipes

Bacon and scrambled egg risotto, cherry tomato, pesto & parmesan toast

Nov 24 07:15am
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
  1. In a non stick pan heat the oil and fry onion, garlic and bacon until coloured.
  2. Stir in the rice, making sure well coated with oil mixture
  3. cook uncovered for 3 minutes
  4. then add stock ½ a cup at a time until the rice is cooked.
  5. Remove from heat add seasoning, cream and a sprinkle of the parmesam.
  6. In another pan cook the egg and milk mixture to scramble (you can also use poached or fried eggs).
  7. Spread the pesto on the Turkish bread and toast.
  8. Adjust the consistency of the risotto and spoon onto a plate.
  9. Make a small cup with the spoon to add the eggs.
  10. Garnish with the cherry tomato half and the pesto toast. Serve immediately.
Hilton Executive Chef Gary Johnson cooks for the Sunrise studio audience
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