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Breakfast Risotto with Eggs and Hollandaise


  • Makes 6 servings

  • 3 egg yolks
  • 1/4 teaspoon fresh lemon juice
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup (1 stick) butter, melted
  • 5 to 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped leek
  • 2 cups arborio rice
  • 6 eggs
  • 1/4 cup shredded Parmesan cheese (optional)
  • Freshly ground black pepper


  1. 1. For hollandaise, place egg yolks, lemon juice and hot pepper sauce in KitchenAid® Diamond Blender. Pulse 2 to 3 times on speed 1 (Stir). With blender running on speed 2 (Chop), slowly add butter until frothy. Keep warm until ready to use.
  2. 2. For risotto, bring broth to a boil in medium saucepan over medium-high heat; reduce heat to low to maintain a simmer.
  3. 3. Heat olive oil in medium stockpot over medium-high heat. Add leek; sauté 2 to 3 minutes or until translucent. Add rice; sauté 1 to 2 minutes, stirring constantly. Add 1 cup broth; simmer until broth is absorbed, stirring frequently. Continue adding broth, 1⁄2 cup at a time, stirring frequently. Cook until all broth is absorbed and rice is creamy but al dente. Keep warm.
  4. 4. Coat medium skillet with cooking spray. Cook eggs, two at a time, to desired doneness.
  5. 5. Divide risotto among six bowls. Top each serving with one egg, hollandaise, Parmesan cheese, if desired, and black pepper. Garnish with roasted cherry tomatoes. Serve immediately.
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