Breakfast Risotto with Greens

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Breakfast Risotto

This recipe is so yummy and so quick! I’ve been eating it a lot lately, ‘cause I just can’t seem to get enough. I think it’s something about the combo of the butternut squash “risotto” and the rainbow chard that is just so satisfying, but it’s also the herbs and spices that are added. They smell amazing while this dish is cooking. Add a breakfast sausage and you’ve got a very nutritious and complete breakfast. It’s the perfect way to get a bunch of veggies in to start your day, especially your leafy greens. And, as you know about me, I like recipes that are simple enough for everyday meals, but look fancy when served at a special occasion. You could easily serve this as a side dish for a dinner party or with big brunch spread. Enjoy!

Breakfast Risotto III
5.0 from 3 reviews
Breakfast Risotto with Greens
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound butternut squash, peeled and cubed (about 4 cups)
  • 1 tablespoon solid cooking fat (I used lard)
  • 1 clove garlic, minced
  • 1 bunch rainbow chard, tough stems removed, leaves cut into long ribbons (about 5 cups)
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon turmeric
Instructions
  1. Place squash in food processor and pulse for 30 seconds, until squash is "riced." Don't over process!
  2. Heat solid cooking fat in a large skillet on medium-low heat. When fat has melted, add squash.
  3. Cook, stirring occasionally, for 4-5 minutes. Add garlic, cook until fragrant.
  4. Add remaining herbs, spices. Stir to incorporate, cook 4-5 more minutes.
  5. Add chard. Place lid over skillet for 2 minutes, allowing chard to wilt. Remove lid, stir to combine wilted chard.
  6. Remove from heat and serve.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

18 comments

  • erin says

    this was fantastic! used sweet potato and kale instead of butternut squash and chard, since it was what I had on hand. Definitely going to start adding this to my rotation!

  • This was so easy and really delicious. I added ground turkey and since it’s just for me it provided me with a week’s worth of breakfast. I’ve never “risotto’ed” squash before and I’ll be using this technique a lot now. Thank you.

    • Angie Alt says

      So glad you loved it Hanniel!! I use it for a whole week of breakfasts too when my hubby & daughter are eating other meals.

  • Stephanie says

    Thank you for the free and delicious recipes and information!!! It really helps those of us that are overwhelmed get started. So is the cookbook more recipes of the same type? Is it available in stores or only here?

    • Mickey Trescott says

      Hi Stephanie! We are so happy you like the recipes. Both Angie and I have cookbooks with AIP recipes that aren’t shared here. Mine is available in stores as well as on Amazon, and Angie’s is available as an ebook as well as Amazon (you’ll find the links in our sidebar). The recipes are all elimination diet friendly and most are not found on the site. Hope it helps!

  • Toni Calder says

    Hi just reading this recipe, I’m from Australia. what is chard? I am very new to this cooking paleo business. Before this, I just cooked very basic things and I follow the recipe to the letter. I get very unsure of going outside the box. will try new things as long as I have the recipe.

    • Ann says

      Chard in the US = silverbeet in NZ, if that helps 🙂

  • Diana Conklin says

    I just made this. Decided to use bacon, so I cooked it lightly and then added the riced squash right to that. I think I’m in heaven!

  • Marti says

    I haven’t tried this yet, but plan to this week. Breakfast has been the low point of my day because I can’t find anything easy and filling to replace eggs. I’m not sure about chard though. My grocery store selection can be pretty limited. Will red lettuce be a good replacement?

    • Angie Alt says

      Hi Marti! Glad you are going to give this a shot. I can’t say for sure, because I haven’t tried it, but my gut is that red lettuce will end up very mushy & not retain a very nice texture. I might try spinach if you can’t find chard. Good luck!

    • Mickey Trescott says

      Hi Marti,
      I think you’d want to use a more substantial green like kale or spinach instead of chard!

  • Ana says

    Does anyone know if this will freeze well?

    • Angie Alt says

      Ana-
      I don’t think this is a good candidate for freezing, unless you freeze the “risottoed” butternut ahead of time & then just make it w/ fresh greens when you are ready to eat it.

      • Ana says

        Thanks for the suggestion, I’ll give that a try. As a side note, I appreciate all of the work you and Mickey are doing!

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