Primavera Risotto Nests with Fried Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons (1/2 stick) butter, divided |
2 cups chopped button mushrooms (about 5 ounces) |
3/4 cup chopped onion |
3 garlic cloves, minced |
2 cups arborio rice |
1/2 cup dry white wine |
3 cups vegetable broth, divided |
3/4 cup 1/3-inch cubes carrots |
2 cups diced trimmed asparagus (about 9 ounces) |
3 cups (or more) water |
1 cup freshly grated parmesan cheese plus additional for serving |
1/2 cup shelled fresh peas or thawed frozen peas |
1/4 cup chopped fresh italian parsley |
1 tablespoon olive oil plus additional for drizzling |
4 large eggs |
Directions:
1. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.
2. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.
3. Stir 1 cup cheese, peas, parsley, and mushrooms into risotto. Season to taste with salt and pepper.
4. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.
5. Mound 1 cup risotto on each of 4 plates. Using back of spoon, make hollow in top of each mound. Top each with egg; drizzle with oil. Serve, passing additional cheese. Tamra Davis is the author of the cookbook Make Me Something Good to Eat. Visit her on the Web .
6. Per serving: 561.7 kcal calories, 45.1 % calories from fat, 28.1 g fat, 13.2 g saturated fat, 262.0 mg cholesterol, 50.9 g carbohydrates, 3.9 g dietary fiber, 6.9 g total sugars, 47.0 g net carbohydrates, 25.7 g protein Nutritional analysis provided by Bon Appétit
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