Butternut Squash Breakfast Risotto

By Nicole Hopping November 5, 2013 No Comments

b squash risottoStep aside pumpkin, winter squash season here! Make the most of warm winter flavors with this savory yet sweet butternut squash breakfast dish.

Level: Intermediate

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.

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