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 acts as the structural foundation of this dish, replacing traditional arborio rice with pulsed vegetable strands that require strict moisture control. Raw squash releases water rapidly upon heating, meaning the chicken broth must be added gradually and reduced completely over a low simmer to prevent the mixture from turning watery. Pulsing the squash in a food processor until it reaches a uniform, rice-like granule size ensures even heat distribution across the skillet.
Batch cooking this vegetable-based risotto requires careful management of storage timelines. Cooked squash risotto keeps safely in a sealed glass container in the refrigerator for up to three days, though the dairy emulsion will tighten significantly when chilled. Reheating requires adding a tablespoon of fresh broth and warming the mixture over medium-low heat while stirring constantly to restore the creamy texture of the cheddar and havarti cheeses without breaking the fat.
Scaling the quantities up demands a wider cooking vessel rather than a deeper pot. Spreading the squash over a larger surface area allows excess moisture to evaporate efficiently during the 15-minute reduction phase, preventing the vegetables from steaming instead of simmering.
