SPRING VEGETABLE RISOTTO WITH POACHED EGGS
Provided by Alison Roman
Categories Bean Cheese Egg Mushroom Rice Dinner Fennel White Wine Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.
- Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.
- Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.
- Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.
- Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.
- Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.
- Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.
- A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.
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Khurram Shahzadmahi
[email protected]Yum!
Rupesh k. Mahato
[email protected]This risotto was a bit too heavy for my taste. I think I would have preferred it with less butter and cream.
bvzz Dhdh es
[email protected]I'm not a fan of poached eggs, but I still enjoyed this dish. The risotto was creamy and flavorful, and the vegetables were cooked perfectly.
Syasya
[email protected]This recipe is a great way to use up spring vegetables. I especially loved the asparagus and peas.
Md Borhan Uddin
[email protected]The poached eggs were overcooked and the risotto was undercooked. Overall, this dish was a disappointment.
ASIFRAZA Jani
[email protected]This risotto was a bit bland. I think it needed more salt and pepper, and maybe some additional vegetables.
Breeane Coletti
[email protected]This dish was a bit too rich for my taste, but I think that's just a personal preference. The flavors were all there, and the poached eggs were cooked perfectly.
John Joel
[email protected]Overall, this was a great recipe. The risotto was creamy and flavorful, and the poached eggs were cooked perfectly. I would definitely make this again!
Elvis Shilaho
[email protected]This risotto was a bit too heavy for my taste. I think I would have preferred it with less butter and cream.
Abdul Ghafir
[email protected]I'm not a fan of poached eggs, but I still enjoyed this dish. The risotto was creamy and flavorful, and the vegetables were cooked perfectly.
Murad Ayoubi
[email protected]This recipe is a great way to use up spring vegetables. I especially loved the asparagus and peas.
Hilal Abbas
[email protected]The poached eggs were overcooked and the risotto was undercooked. Overall, this dish was a disappointment.
Siah Reid
[email protected]This risotto was a bit bland. I think it needed more salt and pepper, and maybe some additional vegetables.
Onoh Cliford uchenna
[email protected]The asparagus and peas were a great addition to this classic dish. I also loved the hint of lemon zest. Definitely a keeper!
gold Xandar XDMcKinstry
[email protected]Followed the recipe exactly and it turned out perfectly! The risotto was creamy and flavorful, and the poached eggs were the perfect finishing touch. Will definitely be making this again.
Smith Chizzy
[email protected]This dish was a bit too rich for my taste, but I think that's just a personal preference. The flavors were all there, and the poached eggs were cooked perfectly.
Sameer DoGar
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind! The combination of vegetables and poached eggs was simply divine. I'll definitely be making this again.
Uchenna mba
[email protected]This risotto was a delightful spring dish! The asparagus and peas added a vibrant freshness, while the poached eggs provided a rich and creamy element. I especially appreciated the use of white wine and lemon zest, which gave the dish a bright and fl