Change up breakfast today with a creative, yummy risotto. This Western Omelet Breakfast Risotto is a great savory breakfast.
Make breakfast exciting and different with this Western Omelet Breakfast Risotto. It’s like a fun breakfast fried rice that has all the great ingredients of a Western Omelet. It takes a breakfast classic and invents it!
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What day is it? Is this quarantine ever ending? Why is it still April?!?!
Every time I think that things are going well the kids go crazy and get super loud. I can’t think then so I tell them to imagine I am invisible. I mean, I’d hide from them but they would just be loud trying to find me.
So, if anyone actually has an invisibility cloak- hit me up. I’ll fork up some of my stimulus check for that.
Western Omelet Breakfast Risotto
You might think that having rice for breakfast is a bit strange, but I’m here to tell you that it’s great!
Rice is just a grain, so you can think of it like oats and barley. It’s easily adaptable so it can be used in a wide variety of ways. Plus, it can take on some great flavors when you add to it, just like when you make a fried rice.
So think of this as a breakfast fried rice. LOL!
This Western Omelet Breakfast Risotto is so good because it incorporates all the great elements of a Western Omelet into a creamy dreamy rice bowl.
Risotto doesn’t have to be intimating. It’s very easy to make, you just need to have some patience with it. You don’t get to walk away from it, like your long grain rice. However, the bit of effort you need to put into it, when you stir it every few minutes is well worth it.
You start this by sauteing the rice in butter. Get the grains lightly golden.
Once the rice and toasted and golden, you start to add in the broth.
When making risotto you do not add the broth all at once, but you add it in batches. As the broth absorbs you frequently stir the rice. Once that broth is absorbed, you add in more.
While the rice is cooking, dice the bell pepper, onion, and ham. You want them to be a small consistent size for easy cooking and to go well with the size and texture of the rice.
In a large skillet, saute the onion and bell pepper in butter to soften, then add in the ham to get that nice golden crust on it. Gives it all a great texture and flavor.
Next you add the cheese into the risotto. Slowly mix it in until it melts and blends into the grains. Then you mix in the veggies right at the end.
Finish the dish with some soft boiled eggs, poached, or fried eggs. I love soft boiled eggs, but some over easy ones on there are just as good. Shoot, some scrambled would be just as great.
Weather you are feeling fancy or just super hungover, this Western Omelet Breakfast Risotto is going to be a great breakfast when you are looking for something that is fun, creative, and oh so satisfying. Dig in!
What is needed for the Western Omelet Breakfast Risotto?
While this dish might seem complicated, it is easy and you’ll love that it just needs a few ingredients. And I have a feeling that you will have most of them at home right now.
- Risotto Rice
- chicken/veggie broth
- Ham Steak (can sub deli meat or even bacon)
- Bell Pepper
- Cheddar Cheese
Can I make this vegetarian?
You can certainly skip the ham in this recipe. Perhaps you might want to add more veggies- yum! And with the chicken broth, just use vegetable broth.
How can I store leftovers?
If you are making a whole batch, but you know you will have leftovers, you can store the leftover risotto in an air-tight container in your fridge. I suggest making the eggs fresh when you will enjoy the leftovers. Reheat the risotto in the microwave while you make new soft boiled eggs or runny over easy eggs.
More Great Breakfast Recipes
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 Cup Arborio rice
- 3 Cups low sodium chicken broth
- 8 ounces ham steak, diced
- 1 small onion diced
- 3/4 Cup diced bell peppers
- 2 Tablespoons butter
- 2 ounces cheddar cheese, cut into small pieces
- 4 soft boiled/poached eggs
- Combine the oil and butter in a medium sized saucepan, over medium heat. Once melted, add rice to gently toast the rice, approx. 2 min.
- Add 1 Cup of the broth, letting the rice simmer over low heat. Continuously stir. When the broth has been absorbed, add another cup of broth, continue stirring. Once that broth has been absorbed, add the remaining broth. Continue to gently stir over low heat until broth has been absorbed.
- While the rice is cooking, sauté the ham, onion, and pepper in the butter; stirring often.
- When the rice is done cooking, add the sautéed ham, veggies, and cheddar. Mix to combine and melt the cheese.
- Serve with an egg, hot sauce, salt & pepper, and chopped green onion.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 255mgSodium: 1107mgCarbohydrates: 20gFiber: 0gSugar: 2gProtein: 26g