SCRAMBLED EGG RISOTTO
PREP TIME: 10
COOK TIME: 25
TOTAL TIME: 35
An alternative breakfast dish perfect to serve to guests or just make for a special treat. Great for using up leftover risotto from dinner the night before.
- 2 T. olive oil
- 1 sweet onion, peeled, finely chopped
- 1 garlic clove, crushed
- 1 cup arborio rice
- 3 cups chicken stock
- 1 T. cream
- 4 fresh eggs
- 2 T. milk
- 3 T. grated parmesan
- 4 links organic sausage, sliced (I buy Applegate's Organic sausage)
- Heirloom tomatoes (small, cut in half)
- Fresh rosemary (few twigs), finely chopped
- Salt and pepper
In a nonstick pan, heat the oil and fry the sweet onion. Set aside.
In the same pan, heat the oil, fry the onion and garlic for 2 minutes, then stir in the rice. Cook uncovered for 3 minutes.
Add 3 cups of stock, adding ½ a cup at a time, until the rice is cooked.
Remove from heat, adding seasoning, cream, and Parmesan cheese.
Whisk the eggs and milk together. Salt and pepper.
In a separate frying pan, cook the sausage slices for 2-3 minutes until heated through. Add in the egg mixture and cook until scrambled.
Add the cooked risotto into the egg/sausage mixture and stir. Taste and see if you need to add more salt and pepper.
Garnish with small pieces of heirloom tomatoes and finely chopped fresh rosemary. Serve immediately.