Breakfast Risotto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This savoury breakfast risotto offers a sophisticated twist on morning dining, combining the rich, comforting texture of slow-cooked arborio rice with the bold flavours of Italian sausage and aromatic saffron. It is a wonderful alternative to traditional egg-based dishes, providing a hearty start to the day that feels both indulgent and refined. The golden hue from the saffron and the brightness of fresh parsley make it as visually appealing as it is delicious.

As a high-protein breakfast option, this recipe is perfect for a leisurely weekend brunch or a post-workout recovery meal. The use of dry white wine and salty Parmesan adds a depth of flavour that pairs beautifully with the spiced sausage meat. Serve it piping hot in warmed bowls with an extra dusting of cheese for the ultimate savoury treat.

Ingredients for Breakfast Risotto

60 ml (1/2 paket) smör, delat
4 hot Italian sausages, casings removed
1 small onion, chopped (about 1 cup)
2 small bay leaves
1 cup arborio rice or medium-grain white rice
120 ml torrt vitt vin
725ml (or more) low-salt chicken broth
Pinch of saffron threads
40g freshly grated Parmesan cheese plus additional for serving
1/3 cup chopped fresh Italian parsley

How to make Breakfast Risotto

Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 725ml broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.

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