Spring Vegetable Risotto with Poached Eggs

Name: Spring Vegetable Risotto with Poached Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 6 servings Freshly ground black pepper; 2 Tbsps crème fraîche or sour cream; 237 milliliters dry white wine; 6 larges eggs; 473 milliliters shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods); 1 fennel bulb, chopped; 1 bunch flat-leaf spinach, trimmed, leaves torn; 59 milliliters chopped fresh chives plus more for serving; 4 garlic cloves, finely chopped; 6 servings Kosher salt; 2 larges leeks, whites and pale greens only, chopped; 2 liters low-sodium chicken broth; 2 Tbsps olive oil; 85 grams 1/2 cups finely grated Pecorino or Parmesan (about plus more for shaving; 2 Tbsps unsalted butter, divided; 1 Tbsp distilled white vinegar; 113 grams chanterelles or crimini (baby bella) mushrooms, halved or quartered if large

Spring Vegetable Risotto with Poached Eggs might be just the main course you are searching for. This recipe makes 6 servings with 623 calories, 27g of protein, and 20g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It can be enjoyed any time, but it is especially good for Spring. Head to the store and pick up garlic cloves, pepper, fava beans, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a rather expensive recipe for fans of Mediterranean food.

Instructions

If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute.

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Fava Beans

Water

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Sauce Pan

Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.

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Water

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Bowl

Bring a large skillet of salted water to a bare simmer over medium-low heat.

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Water

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Frying Pan

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.

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Water

Vinegar

Egg Yolk

Egg

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Slotted Spoon

Bowl

Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.

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Broth

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Sauce Pan

Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat.

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Butter

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Pot

Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.

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Mushrooms

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Slotted Spoon

Bowl

Heat oil and remaining 1 tablespoon butter in same pot over medium heat.

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Butter

Cooking Oil

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Pot

Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.

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Vegetable

Fennel

Garlic

Leek

Add rice and stir to coat, about 2 minutes.

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Rice

Add wine and cook, stirring occasionally, until evaporated, about 4 minutes.

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Wine

Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed.

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Broth

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.

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Broth

Rice

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.

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Creme Fraiche

Fava Beans

Mushrooms

Pecorino

Spinach

Cheese

Chives

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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Poached Egg