Butternut Squash Breakfast Risotto with Fried Egg and Bacon
Try this Butternut Squash Breakfast Risotto with Fried Egg and Bacon recipe.
Try this Butternut Squash Breakfast Risotto with Fried Egg and Bacon recipe.
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 cloves of garlic minced
- 1 large butternut squash peeled, blade c
- 4 strips of bacon
- 4 whole large eggs
- about 2 tablespoons freshly minced parsley to garn
- for the risotto:
- 1/2 cup chicken broth + more if needed
- 1/4 upshredded mild cheddar cheese
- 1/4 upshredded havarti cheese
- Carbohydrate 0.4959 g
- Cholesterol 0 mg
- Fat 0.851250000361835 g
- Fiber 0.0314999985694885 g
- Protein 0.0954 g
- Saturated Fat 0.117840000049962 g
- Serving Size 1 1 Serving (2g)
- Sodium 18.6920182291739 mg
- Sugar 0.464400001430511 g
- Trans Fat 0.0251137500097986 g
- Calories 10 calories
Step-by-step
- Pulse the butternut squash noodles in a food processor until rice-like, then set aside.
- Place a large skillet over medium-high heat. Once heated, add in the bacon and cook until crispy. Transfer to paper towel lined sheet and set aside.
- Heat the 1 tablespoon olive oil in a large pot over medium heat. Once oil is shimmering, add the garlic and cook for 30 seconds or until fragrant.
- Add the butternut squash rice, season with salt and pepper and stir.
- Cook for 2 minutes to heat through, then add the broth.
- Lower heat to low to bring to a simmer.
- Cook for 10-15 minutes or until broth fully reduces.
- Remove the pot from heat and fold in the cheeses.
- Stir until cheese has fully melted and then crumble the bacon and add in and stir to combine.
- Once risotto is almost done, using the same skillet used to cook the bacon, wipe it down and place over medium-high heat and once heated, add in the eggs.
- Cook the eggs until whites are set.
- Spoon risotto into bowls and top with fried egg and garnish with parsley.
- Serve hot.
Butternut Squash Breakfast Risotto: A Weekend Delight
Weekends are for indulging in those little luxuries that make life feel a little bit brighter. For me, that often means a leisurely breakfast that's both delicious and satisfying. This Butternut Squash Breakfast Risotto with Fried Egg and Bacon is my latest obsession. It’s a perfect blend of sweet and savory, creamy and comforting—exactly what I crave on a lazy Saturday morning.
I'm a busy professional, juggling a demanding career with a passion for healthy, homemade meals. Finding time to cook can be a challenge, but this recipe is surprisingly quick and easy to prepare. The butternut squash is the star of the show, offering a natural sweetness that perfectly complements the salty bacon and rich cheese. The creamy risotto base provides a luxurious texture, and the perfectly fried egg adds a delightful burst of richness and protein. This dish is far more sophisticated than your average breakfast, yet it's surprisingly simple to execute.
The process begins with preparing the butternut squash. I usually buy pre-cut butternut squash noodles to save time, but you can easily make your own by peeling and thinly slicing a butternut squash, then pulsing it in a food processor until it resembles rice. This gives the risotto its unique texture and adds a beautiful golden hue. Next, I crisp up some bacon—the smoky flavor is simply divine with the sweetness of the squash. While the bacon cooks, I sauté some minced garlic in olive oil. This adds a wonderful aromatic depth to the dish.
Then comes the heart of the recipe: the risotto itself. I add the butternut squash "rice" to the pot with the garlic oil, season it generously with salt and pepper, and let it cook for a couple of minutes. Then, I gradually add warm chicken broth, stirring constantly, until it is absorbed and the risotto is creamy and cooked through. The final touch is adding a blend of shredded cheddar and Havarti cheeses—the combination of these two cheeses creates a perfectly balanced creamy, tangy, and slightly sharp flavor that complements the butternut squash and bacon beautifully. Once the cheese is melted and the risotto is cooked to perfection, I gently fold in the crispy bacon.
While the risotto simmers, I quickly fry a couple of eggs in the same skillet I used for the bacon. I love the way the crispy bacon bits add a delicious touch to the egg. Finally, I spoon the creamy risotto into bowls, top it with the perfectly cooked fried egg, and sprinkle some fresh parsley for a touch of color and freshness. The aroma alone is enough to make your mouth water! This hearty breakfast is not only incredibly flavorful, but also packed with nutrients, making it a guilt-free indulgence.
This Butternut Squash Breakfast Risotto with Fried Egg and Bacon recipe is a guaranteed crowd-pleaser. It’s perfect for a special occasion brunch, a relaxing weekend morning, or even a weekday treat if you have a little extra time. So, the next time you’re looking for a breakfast that's both delicious and visually appealing, give this recipe a try. You won't be disappointed! The creamy, comforting risotto combined with the satisfying crunch of bacon and the richness of a perfectly cooked egg is a true masterpiece. Enjoy!
Tips and Variations:
- For a vegetarian option, omit the bacon and substitute with crispy fried pancetta or roasted mushrooms for a delicious savory depth.
- Feel free to experiment with different cheeses. Gruyere or Parmesan would also be delicious additions.
- Add some sautéed spinach or kale to the risotto for an extra boost of nutrients and flavor.
- For a spicier kick, add a pinch of red pepper flakes to the risotto.
- If you don’t have chicken broth, vegetable broth works just as well.
