Yield: 4-6 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
6 strips bacon
3 large eggs, beaten
1 cup shallot bulbs, peeled
1/2 cup fresh sage leaves
1½ cups arborio rice
4 cups low-sodium vegetable broth
5 tablespoons pure maple syrup
1 butternut squash, cooked and cubed (about 2lbs or 5 cups)
1 tablespoon balsamic vinegar
- Finely chop shallots and sage, set aside.
- Place bacon in a large saucepan and cook over medium-low heat for 3-5 minutes. Flip each piece and cook for an additional 3-5 minutes. Remove from heat and pat dry. Once cool, break up into small pieces and set aside.
- Cook eggs in same pan. Add shallots; once translucent, add sage, rice, broth, and syrup. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until risotto is tender, about 20 minutes. If the risotto becomes dry add water gradually.
- Remove from heat; add bacon pieces, squash, and balsamic vinegar. Stir thoroughly and serve immediately.