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Breakfast Risotto

Shared with me by: Jay C (friend)

Ingredients

Brodo, Simmer:

  • 3-1/4 c. low-sodium chicken broth
  • 2 c. milk
  • 1/4 c. pure maple syrup

For Risotto, brown:

  • 8 oz. bulk breakfast sausage (Jimmy Dean, 1/2 tube; or use turkey sausage for less fat)
  • 2 Tbls. olive oil

Sweat:

  • 1 c. diced onion
  • 2 t. paprika
  • 1 t. dried sage
  • 1 t. dried oregano
  • 1/2 t. red pepper flakes
  • 1/2 t. black pepper
  • 1-2 Tbls. olive oil

Stir In:

  • 1 c. dry Arborio rice

Deglaze:

  • 1/2 c. unsweetened apple juice, hot

Top:

  • 6 eggs scrambled or cooked sunny-side-up
  • fresh sage, chopped

Instructions

For the brodo, simmer broth, milk, and maple syrup in a saucepan over medium heat.

For the risotto, brown sausage in oil in a large sauté pan over medium heat until cooked through, about 7 minutes. Transfer sausage to a paper-towel-lined plate; set aside. Wipe out most of the oil with a paper towel, not all. Add 1 -2 tablespoons olive oil and proceed with the next step.

Sweat (cook all together at once) onion, paprika, dried sage, oregano, pepper flakes and black pepper in some of the drippings in same sauté pan until softened, about 3 minutes.

Stir in rice and sauté until each grain is coated in drippings.

Deglaze (add liquid to) the pan with apple juice and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in ½-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in reserved sausage and heat through.

Just before serving, in another skillet, melt 1 tablespoon of margarine and scramble eggs (or fry them). Season with salt and pepper.

Top each serving of risotto with egg and fresh sage (or a pinch of dried sage).

NOTE: Serves 6