Asparagus Risotto with a Poached Egg

Asparagus Risotto with a Poached Egg
Asparagus Risotto with This recipe is typical of Mediterranean cuisine. If you have wine, garlic, butter, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

1
Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
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AsparagusAsparagus
WaterWater
2
Melt the butter in large sauce pan.
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ButterButter
SauceSauce
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Sauce PanSauce Pan
3
Add the onion and saute until tender, about 5 minutes.
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OnionOnion
4
Add the garlic and saute until fragrant, about 1 minute.
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GarlicGarlic
5
Add the rice and stir to coat with the butter.
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ButterButter
RiceRice
6
Add the wine, deglaze the pan and stir while simmering until it is gone.
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WineWine
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Frying PanFrying Pan
7
Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
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StockStock
RiceRice
8
Mix in the parmigiano reggiano and butter and stir until melted.
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Parmigiano ReggianoParmigiano Reggiano
ButterButter
9
Remove from heat and mix in the lemon and the asparagus. 1
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AsparagusAsparagus
LemonLemon
10
Bring a large pot of water to a boil and reduce the heat to medium. 1
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WaterWater
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PotPot
11
Swirl the water in the pot. 1
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WaterWater
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PotPot
12
Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs. 1
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WaterWater
EggEgg
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BowlBowl
13
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. 1
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Egg YolkEgg Yolk
EggEgg
FishFish
14
Split the risotto among 4 plates and top with the poached eggs.
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Poached EggPoached Egg
DifficultyHard
Ready In45 m.
Servings4
Health Score15
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