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 cup shredded mild cheddar cheese
- 1/4 cup shredded havarti cheese
- Carbohydrate 0.0904 g
- Cholesterol 7.415625 mg
- Fat 3.18426250036184 g
- Fiber 0 g
- Protein 1.7585625 g
- Saturated Fat 1.60612750004996 g
- Serving Size 1 1 Serving (10g)
- Sodium 62.2951432291739 mg
- Sugar 0.0904 g
- Trans Fat 0.143970625009799 g
- Calories 36 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.
Standard ingredient lists omit how vegetable moisture dictates cooking times. Butternut squash releases water unevenly compared to traditional arborio rice. Pulsing the squash until it reaches a 2-millimeter grain size ensures rapid, uniform moisture release. Without this precise sizing, larger chunks remain crunchy while smaller pieces turn to mush.
Multiplying this recipe requires adjusting pan geometry rather than just scaling liquid proportionally. A 12-inch skillet maintains the shallow depth required for proper steam evaporation. Doubling the batch in a narrow pot traps steam, preventing the squash from achieving the necessary tender-crisp texture.
Sulfur compounds in garlic turn bitter if overheated in dry pans. Cook minced garlic for exactly 30 seconds in shimmering olive oil at medium heat to release volatile aromatic compounds without scorching them. Cheddar and havarti introduce dairy fats that emulsify with the residual chicken broth, creating a glossy sauce through mechanical agitation rather than starch release.
Swapping cheddar for aged gouda alters the salt balance significantly. Adjust seasoning after folding in aged cheeses to prevent over-salting the dish.
