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Take that leftover ham and transform it into Breakfast Risotto! #sponsored

Breakfast Ham and Cheese Risotto

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Breakfast/Brunch
Servings 4 -6


  • 32 ounces chicken stock
  • 1/4 cup unsalted butter
  • 16 ounces arborio rice
  • 12 ounces lighter colored beer like Stella Artois
  • 1 cup chopped leftover Jones Dairy Farm ham
  • 1 cup shredded Gouda cheese
  • 2 Tablespoons olive oil
  • 4-6 large eggs
  • salt & pepper to taste


  • In a 2-quart pot, bring chicken stock to a simmer; turn temperature down and keep hot.
  • In a 2-quart nonstick pot, melt the butter over medium heat. Add the rice and toss to coat, cooking for 30 seconds or so.
  • Add the beer and start the timer for 20 minutes. Simmer and stir frequently to prevent the rice from burning; once the beer is absorbed, add 1 ladle of chicken stock. Continue stirring and adding the stock when the liquid is absorbed, 1 ladle at a time, until rice is al dente and all the liquid is absorbed.
  • Remove from heat and add the ham and Gouda, stirring until combined. Scoop into 4-6 bowls.
  • Heat 2 teaspoons olive oil in a skillet and fry the eggs, 1 or 2 at a time. Sprinkle salt and pepper over the tops, then flip when the white is mostly set and cook for an additional 30 seconds or so. Serve each egg over a bowl of risotto. Repeat for as many servings as needed.