Ham & Cheese Breakfast Risotto

SERVINGS

4-6

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

NO


Ham Steak 7oz

This recipe is made with Jones Ham Steaks.


We can’t get enough of this breakfast risotto. Made with smoked ham steaks and shredded cheese, it’s a savory alternative to standard oatmeal.


 Enjoy these main ingredient substitutions:

Boneless Hickory Smoked Ham

ingredients
4 cups (32 ounces) chicken stock
1/4 cup unsalted butter
16 ounces arborio rice
12 ounces light colored beer
1 cup Jones Dairy Farm Ham, chopped
1 cup shredded gouda cheese
2 tablespoons olive oil
4-6 large eggs
Salt and pepper to taste
DIRECTIONS
In 2-quart pot, bring chicken stock to a simmer; turn temperature down and keep hot.

In another 2-quart pot, melt butter over medium heat. Add rice and toss to coat, cooking for 30 seconds or so.

Add beer and set timer for 20 minutes. Simmer and stir frequently to prevent rice from burning. Once beer is absorbed, add 1 ladle of chicken stock. Continue stirring and adding stock when liquid is absorbed, 1 ladle at a time, until rice is al dente and all liquid is absorbed.

Remove from heat and add ham and Gouda, stirring until combined. Scoop into bowls.

During last few minutes of cooking rice, heat 2 teaspoons olive oil in skillet and fry eggs, 1 or 2 at a time. Season with salt and pepper, then flip when white is mostly set and cook for an additional 30 seconds. Top each bowl of risotto with one fried egg.

Ingredients

Directions

4 cups (32 ounces) chicken stock
1/4 cup unsalted butter
16 ounces arborio rice
12 ounces light colored beer
1 cup Jones Dairy Farm Ham, chopped
1 cup shredded gouda cheese
2 tablespoons olive oil
4-6 large eggs
Salt and pepper to taste
In 2-quart pot, bring chicken stock to a simmer; turn temperature down and keep hot.

In another 2-quart pot, melt butter over medium heat. Add rice and toss to coat, cooking for 30 seconds or so.

Add beer and set timer for 20 minutes. Simmer and stir frequently to prevent rice from burning. Once beer is absorbed, add 1 ladle of chicken stock. Continue stirring and adding stock when liquid is absorbed, 1 ladle at a time, until rice is al dente and all liquid is absorbed.

Remove from heat and add ham and Gouda, stirring until combined. Scoop into bowls.

During last few minutes of cooking rice, heat 2 teaspoons olive oil in skillet and fry eggs, 1 or 2 at a time. Season with salt and pepper, then flip when white is mostly set and cook for an additional 30 seconds. Top each bowl of risotto with one fried egg.