Breakfast Risotto

Name: Breakfast Risotto
Ingredients: 3 1/4 c low sodium chicken broth; 2 c milk; 1/4 c pure maple syrup; 8oz bulk breakfast sausage; 2 T olive oil; 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 c arborio rice; 1/2 c unsweetened apple juice, hot; 4 eggs, coked sunny side up; Chopped fresh sage

15 ingredients

5 steps

Ingredients

3 1/4 c low sodium chicken broth
2 c milk
1/4 c pure maple syrup
8oz bulk breakfast sausage
2 T olive oil
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 c arborio rice
1/2 c unsweetened apple juice, hot
4 eggs, coked sunny side up
Chopped fresh sage

Directions

1

Simmer broth, milk and maple syrup in a saucepan over medium heat.
2

For the risotto, brown sausage in oil in a large saute pan over medium heat until cooked through. Transfer sausage to a paper towel lined plate.
3

Sweat onion, paprika, dried sage, oregano, pepper flakes,and black pepper in drippings in same saute pan until softened, about 3 minutes.
4

Stir in rice and saute until each grain is coated in drippings. Deglaze the pan with apple juice and stir until completely absorbed, 1-2 minutes. Add broth mixture to the pan in 1/2 c 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.
5

Top each serving of risotto with an egg and fresh sage.