Breakfast Risotto

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READY IN: 30mins
Recipe by Vicki in AZ

This was in the December issue of Bon Appetit. Since I can hardly gag down oatmeal and am always looking for ways to eat more grain, I gave it a try this a.m. and I like it. Hope you do too. I used brown rice instead of the abrorio or medium grain white rice called for in the recipe. It also called for more butter, which I didn't add. I used sweet sausage, but think hot would be just as good.

Ingredients Nutrition


  1. Melt butter in large saucepan over medium high heat.
  2. Add sausages and break up with fork.
  3. Add onion & saute until translucent.
  4. Stir in rice.
  5. Add wine and boil until liquid evaporates. Add 3 cups chicken broth, saffron, salt and pepper. Bring to a boil. Reduce heat and simmer util rice is tender. Add more broth, if necessary.
  6. Serve with parmesan and parsley.

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