spring vegetable risotto with a poached egg

April 9, 2013


Risotto is one of my favorite comfort meals during the winter. It feels slightly healthier than pasta {although it’s a rice} and there are so many great ingredients you can add. I recently found this recipe for a spring vegetable risotto and had to try it. Plus, it has a poached egg on top. Anything with an egg is bound to be amazing! There’s something really fun about making risotto. I love stirring in the stock and watching it get absorbed. It’s a fun process and surprisingly easy!
Spring Vegetable Risotto with a Poached Egg adapted from Bon Appetit April 2013
makes 6 servings
2 cups fresh (or frozen, thawed) fava beans or peas
kosher salt
1 tablespoon distilled white vinegar
6 large eggs
8 cups low-sodium chicken broth {I used vegetable broth}
2 tablespoons unsalted butter, divided
1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
2 tablespoons olive oil
2 large leeks, whites and pale greens only, chopped
1 fennel bulb, chopped
2 cups arborio rice
1 cup dry white wine
1 bunch flat-leaf spinach, trimmed, leaves torn
2 tablespoons creme fraiche or sour cream
1 1/2 cups finely grated Pecorino or Parmesan cheese (about 3 ounces) plus more for shaving
1/4 cup chopped fresh chives plus more for serving
freshly ground black pepper
If using fresh fava beans, cook in a large saucepan of boiling salted water for 1 minutes. Drain and 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 running, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining three 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, cooking and 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, creme fraiche, 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.
I cut this recipe in half since it was just for me and Matthew, and the third serving was perfect for lunch the next day!
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