Bacon and Egg Risotto: A Sunny Meal to Brighten Up Any Dreary Day

Words: Mikka Wee/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/August 9, 2012

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Oh the weather outside’s is frightful, but at least we still have wi-fi. And since we have no place to go, let us cook, let us cook, let us cook!

Here’s a recipe that’s sure to turn any frown upside-down. It’s so bright that it includes not one, but two sunny-side up eggs to drive out the shivers from your mouth to the tips of your fingers and toes. It also has peas to remind you of colourful and bright summers and of course the pièce de résistance, bacon. What is a happy dish without bacon? Just a dish, that’s what.

Since this dish isn’t as fancy as most risottos usually go in local restaurants, its straightforwardness will win your heart over. You can gently break the yolk and let it blend with the runny rice to create miniature bursts of liquid egg and bacon dancing in your mouth. Since it’s Japanese rice too, it’ll have a fluffier bite that’ll have you spewing clouds spontaneously.

The sun’s finally out. (Hopefully for good) Why don’t you celebrate with this smile-inducing, sunny dish?

Bacon and Egg Risotto

Yield: 2 servings


  • 1/2 cup chopped bacon
  • 1 tbsp butter
  • 3 tbsp chopped white onions
  • 1/4 cup white wine
  • 1/2 cup chicken stock or water
  • 3/4 cup cream
  • 1 pc chicken bouillon
  • 2 cups cooked Japanese rice
  • 1/4 cup green peas
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste
  • 2 cooked sunny side up eggs


  1. Melt butter in pan. Sauté bacon until browned, set aside.
  2. Cook onions in butter anf bacon fat for 2 minutes.
  3. Add in white wine and evaporate half of the wine.
  4. Add chicken stock and cream.
  5. Boil for 30 seconds and add seasonings.
  6. Mix in rice, green peas and parmesan cheese.
  7. Season to taste with salt and pepper.
  8. Transfer to two servings bowls and top each with a fried egg.
  9. Serve.


  1. You can also top with poached instead of fried eggs. Change green peas to other veggies of your choice like broccoli.

Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Nico Goco

    I hope everyone in was okay during the past few days. thanks for continuing to post great things to brighten up the day!

    • Mylene Chung

      All’s well here! Hope everything’s alright at your end too. Thanks for always reading our posts!!:D

  • Stephen Veloso Lao

    wouldn’t have it been better to saute the rice in the fat before deglazing with white wine, then add the parmesan in at the last minute? working with what I know… just asking :)

    • Katherine Jao

      Hi Stephen! :) That would work well when making risotto from scratch. :)

  • Mon

    looking forward to try this recipe!
    meanwhile, typo alert! – “Cook onions in butter anf bacon fat for 2 minutes.”

    • Katherine Jao

      Thanks for alerting us Mon! :) let us know once you’ve tried the recipe.

  • paulo

    i dont take any alcohol..what can i replace white wine with?

    • Katherine Jao

      just omit and add on the chicken stock. :)

  • Chef-chefan

    Where doea the chicken bouillon go?

    • Katherine Jao

      seasoning for the risotto. :)

  • tric

    i think this would go great with chinese sausages. :9

    • Katherine Jao

      I agree with you Tric, sounds really good with chinese sausages. :)

  • anne s

    i used to cook something like this but with prosciutto :) very nice comfort fooood :3

    • anne s

      ooohhh and i’ll try next time to top it with egg 😀

  • robert

    As much as I love the recipe, the eggs on those photos are horrid. Who cooked those eggs? Wylie Dufresne would have a heart attack if he saw those. Sunny-side up eggs should be runny and perky, not dried up and tired like those pictured above. They’re sadly unappetizing.

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