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
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.)
Melt the butter in large sauce pan.
Add the onion and saute until tender, about 5 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the rice and stir to coat with the butter.
Add the wine, deglaze the pan and stir while simmering until it is gone.
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.
Mix in the parmigiano reggiano and butter and stir until melted.
Remove from heat and mix in the lemon and the asparagus. 1
Bring a large pot of water to a boil and reduce the heat to medium. 1
Swirl the water in the pot. 1
Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs. 1
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. 1
Split the risotto among 4 plates and top with the poached eggs.