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.
Ingredients
2T.olive oil
1sweet onion, peeled, finely chopped
1garlic clove, crushed
1cuparborio rice
3cupschicken stock
1T.cream
4fresh eggs
2T.milk
3T.grated parmesan
4links organic sausage, sliced (I buy Applegate’s Organic sausage)
Heirloom tomatoes, small, cut in half
Fresh rosemary, few twigs, finely chopped
Salt and pepper
Instructions
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.