Primavera Risotto Nests w/ Fried Eggs
Sue Byrom
ingredients
- 4 T. (1/2 stick) butter, divided
- 5 oz.chopped button mushrooms
- 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
- 9 oz. diced trimmed asparagus
- 3 cups (or more) water
- 1 cup freshly grated Parmesan cheese plus additional for serving
- 1/2 cup thawed frozen peas
- 1/4 cup chopped fresh Italian parsley
- 1 T. olive oil plus additional for drizzling
- 4 large eggs
directions
- 1
Melt 1 T. butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season. Set aside.
- 2
Melt 3 T. butter in large pot over medium heat. Add onion; sauté until softens, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed. Add 1 cup broth. Simmer until broth is absorbed, stirring often. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5-6 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. Heat 1 T. oil in large skillet over medium-high heat. Cook eggs, without turning, until whites are cooked through and yolks are cooked to desired doneness.
- 4
Mound 1 cup risotto on each plate. With back of spoon, make hollow in top of each mound. Top with egg; drizzle with oil. Serve, passing additional cheese.
Source: Sue Byrom
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